Want 5% more yield??

Can you live with 5% higher yield in your baked products? If so, well, I have something exciting to share with you. We are delivering the most disruptive technology that the baking and food industries have seen in more than 50 years. Not only will this give you up to 10% higher hydration levels, but your product will have better shelf life and volume while adding less conditioner. We're all about keeping ingredient labels clean!

Introducing Dr. Noll's groundbreaking technology, RAPIDOJET.

Installed machines have confirmed a 5% - 8% total increase in yield via hydration as well as a reduction in mix time of more than 50% for bread and roll products. Machinability is not harmed. Gluten washout is reduced significantly for liquid Sponge.

Look for the article about Backerei Grobe in Brot + Backwaren early next year. This bakery has been using RAPIDOJET to pre-hydrate 100% of their ingredient flour to their existing mixers. Shelf life has been measurably increased since starch retrogradation has been substantially reduced. Less yeast and conditioners are required as well. Please see more videos on Youtube on our channel.

Make it your New Year's Resolution to make more profits via a higher quality product with a cleaner label! Call me at 717-732-8168 or contact me at [email protected] for more info.