RapidoJet
The revolution in dough-making
The RapidoJet at a glance
| · | quick processing of sourdough and sponge based on wheat or rye | |
| · | hourly output of up to 3.000 kg dough | |
| · | lowest possible energy consumption, minimal dough heating | |
| · | effortless integration into existing processes | |
| · | quick change-over of recipes as needed at any time | |
| · | no development of flour dust | |
| · | minimal space requirements | |
| · | easy operation and cleaning, effortless maintenance | |
Description of the RapidoJet
High water absorption, dust-free and highly energy efficient: quick dough processing with the RAPIDOJET.
The innovative RAPIDOJET process allows for an entirely new way of sponge and sourdough. Flour, salt and barm – for optimal results also with reservoir sponge and scrap dough – are fed into the mixing chamber where they are intercepted by a high-pressure water jet.
The flour particles are treated with an intense moistening as well as a very good diffusion with water. The particles agglutinate and within a few seconds a homogenous dough is generated that can be immediately supplied for further processing.
The scientifically verified RAPIDOJET process allows for a high hourly output and is suitable for the bakery craft as well as industrial manufacturers.
