A REVOLUTION IN Rapidojet is the most disruptively beneficial hydration & mixing technology seen in more than 100 years. ® Dry Ingredient Hopper Screw Feeder Mixing Chamber Product Transfer Pump Rapidojet INSTANTLY and CONTINUOUSLY mixes Gluten Free and Masa products for doughs and batters. 90% less mixing energy. For GF products, we increase total yield by at least 30% and more than double shelf life. A traditional mixer has a hydration range of about 30%. Due to our patented use of high-pressure liquid addition and our lack of a metal mixing tool, Rapidojet offers a hydration range of more than 3,000% from one machine. We can do everything from: * A totally fluid 2% hydrocolloid solution * 400% hydrated Vital Wheat Gluten * A Liquid Sponge at 210% hydration * Fully hydrated Bran at 230% * Continuous Mixing of Gluten Free batters and doughs * Stiff 65% hydrated Biga 80% hyd ra with Ra ted ciabatta pidojet a lone Office: 717-732-8168 * Cell: 610-574-9565 E-mail: ken@bakeryconcepts.net * www.bakeryconcepts.net B&S April book.indb 95 4/6/2020 11:20:29 AMhttp://www.bakeryconcepts.net