Baking Technology

Revolutionary Technology From Rapidojet

Rapidojet will cleanly and cheaply increase the shelf life, volume and flavor of your baked products, while reducing production costs. What if you could hydrate your whole wheat, bran or other grains at 250% and 3,000 kg. / hr. directly into your final mixer instead of soaking for 3 hours and only getting a 90% hydration level? Learn more at bakeryconcepts.net.

PenNovo® Fat-Free, Cholesterol-Free ‘Egg’ Wash

PenNovo® is a fat-free, cholesterol-free ‘egg’ wash that provides a nice shiny final coat to your baked product. This is a great thing to have on your allergen-free, high-speed line. No more allergen clean, and clogged nozzles when you use this product. Visit us at www.penford.com.