Increased Quality SUSTAINABILITY RESOLVED Increase yield by at least 6% and up to for for GF products for traditional bread 30% Instantly and homogeneousy hydrate any dry with any liquid from starter to 5% 60% solution Reduce mix time by at least yeast dough 50% for corn masa Continuous mixing for and all GF products Eliminate or drastically reduce coolant Consumes only 1.5 kw hr./ton of output www.bakeryconcepts.net | 717-732-8168 | ken@bakeryconcepts.nethttp://www.bakeryconcepts.net