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

The Rapidojet Technology Mixing Masa

Rapidojet is shown here hydrating masa flour. This method of mixing will decrease mixing time and labor costs, while increasing sanitation and product quality. Learn more at

The Patented Breadometer® for Dough Analysis 

Basic features and benefits of the Breadometer® probe sensor from BakeWATCH® for use in the commercial baking industry. Breadometer® provides more in-depth dough goods analysis then has been previously available, in a patented, portable and affordable system complete with software. Learn more at