New Development Rapidojet S

… smaller, but just as effective!
… now with a heating register for flavor piece production.

Advantages of the innovative Rapidojet process:

For the production of pre-ferments and base doughs:

• Up to 10% higher water absorption
• Minimal dough warming (approx. 1°C), no need for crushed ice
• Extended freshness without increased baking loss
• Reduced kneading time by up to 50%
• No gluten washout
• Reduced energy consumption
• Savings compared to traditional kneading systems while maintaining the same production volume

For flavor piece production (with heating register):

• Higher water absorption due to gelatinized starch
• Improved freshness
• Production of machine-friendly doughs with higher TA
• Suitable for both batch and continuous production