Podcasts about rapidojet

You never know what bakery innovations you’re going to find at the IBA trade fair. Luckily, I got to learn about some cutting-edge products that offer interesting solutions to some of the biggest trends of the industry. Steamed Donuts If you’re on social media much, you have have noticed people’s obsession with donuts. Is there a way to make donuts healthy, though? Now there is! Masdac International and Puratos have teamed up to create a steamed donut! The fat content is cut in half, and the shelf life is up to 15 days. I chat with Hoyte Smitt from Masdac International and Xavier Taverne from Puratos about this exciting technology, and its uses beyond donuts. Learn more about steamed donuts at www.masdac.co.jp/e/. And go to www.puratos.com to learn how you can test the equipment with Puratos. Temper Wheat in half the time Listeners may remember meeting Dr. Bernard Noll, inventor of Rapidojet technology, on an earlier episode of BAKED in Science. I catch up with him again to hear what breakthroughs they’ve had lately with the machine. A few highlights of our talk: hydrating mustard powder, cutting tempering time for wheat berries in half, and his thoughts on the L-Cysteine debate. To learn more about the many uses and savings of Rapidojet, email ken@bakeryconcepts.net Continuous Vacuum Cooling Aston Foods has been perfecting the vacuum cooling process over the last 10 years. Today, they have a state of the art product and process that can cool bakery products in just 2-3 minutes, while dramatically increasing the quality of the product as well. CEO of Aston Foods Jörg Trübel shares perks of this technology. To find out more, send Jörg an email at info@astonfoods.com. Fiber from Chocolate? When Interfiber started experimenting with getting fiber from coco husks, they planned on using it as a colorant for the baking industry. To their surprise, it turned out to have a powerful flavor, and could replace cocoa powder! Its uses range from chocolate cupcakes, sponge cakes, cookies and more. Plus, Witek Pastuszka from Interfiber shares about another ingredient that’s high protein, high fiber and looks great on a label: flax seed fiber! To learn more about this product, and others, stop by interfiber.com.

BAKED in Science S1 E2: The Future of Mixing Do you beat the heck out of your dough during mixing and make it as warm as possible? If so, I’d like to introduce you to a new form of cool mixing from Rapidojet. Here, we learn about Dr. Bernard Noll’s startup story for Rapidojet: continuous hydration mixing technology. From Minimal Viable Product (MVP) that didn’t sell well, to learning about how the Australians inspired him, He talks about his vision for Rapidojet and explains why it suits continuous mixing. Where else can bakers use this technology? Gluten hydration. On the macromolecular level, Rapidojet penetrates the surface tension and hydrates the individual gluten particles between 250-500 km/h. At such force, Rapidojet does two things that the traditional mixer doesn’t: - It atomizes water onto individual particles that are free falling, which increases the surface area for interaction. - The force of the water (on impact) is energy converted directly into the dough (energy and work are what develops dough). As Ken Schwenger, President of Bakery Concepts, puts it, the Rapidojet can be used to hydrate any dry ingredients like bran, flour, hydrocolloids, fiber with any liquid solution. Ken shares his outrageous responses from bakers on how they receive Rapidojet. With the possibility to create heated doughs, they have produced baguette that has a longer shelf life. If you disbelieve the capability of this technology, you have to listen to this episode.

The final results are in! After a loaf a day for 90 days, Dr. Lin Carson shares her final weight and levels. Did she gain 20 pounds like everyone thought she would, or was her hunch right that a diet full of bread isn’t as terrible as people think? Dr. Carson did not gain a single pound during her bread journey, and she stayed healthy too! Joined by co-host Dave Dahl, Nutritionist Connie Evers and Janice Cooper from the Wheat Marketing Center, she goes over how the last 90 days impacted her nutritional profile. Connie breaks down areas like cholesterol, potassium, fiber and protein and why Dr. Carson’s bread diet worked. To celebrate the end of the 90 days and the podcast, the cast celebrates with some bread and edible candles! Jonathan Steiner stops by to tell about his game-changing product: candles made from chocolate! Talk about innovation! Celebrating our last podcast of the season with Candies Candles on top of delicious Chocolate Brioche Buns This wraps up Dr. Carson’s 90 days of bread. Dr. Carson reflects on the bread she’s eaten, the people she’s interacted with, and if she accomplished what she hoped to with this project. It’s the end of the first season of Pitching a Loaf as well—and what a season it’s been! There are still more bread questions to answer though, so until season 2, loaf you later! This podcast is sponsored by Bakery Concepts International—the makers of Rapidojet. This novel, high impact mixing and hydrating machine will change the way you mix forever! To learn more about how to make mixing more efficient, visit bakeryconcepts.net. Read all about Dr. Carson’s bread eating journey at EatBread90.com! Co-host: Dave Dahl Guests: Connie Evers, MSc. Registered and licensed dietitian, Janice Cooper, Wheat Marketing Center Director and Jonathan Steiner, Candle Candies Bread Eaten: Multigrain bread, flat bread, steamed buns, sourdough bread, and Pain Paillaise Sesame and Olive. Podcast Studio: Bigfoot Podcast Network

Bread is bad for you. You’re going to get fat. You shouldn’t eat all that gluten. These comments came from all directions as Dr. Lin Carson started her journey of eating a loaf a day, for 90 days (yeah, you read that right). Today she is joined by Dave Dahl, founder of Dave’s Killer Bread, to discuss why bread is getting a bad rap. Although it’s bursting with good energy and nutrients, fake news is feeding the idea that bread and gluten are the bad guys. Yet these two bakers know from careers in the kitchen that that’s just not the case. Dr. Carson started the EB90 challenge to prove to others and herself that a bread diet is fine. She tells a little about her journey and what her experience taught her. And not everyone is counting out bread! The market is seeing a growing demand for organic products. We bring in Ron Sanford with Klosterman Organic Bakery—a bakery with 125 years of business— to discuss what this trend looks like, the need for quality ingredient sources, and why bakeries should have organic lines. This episode is sponsored by Bakery Concepts International—home of the Rapidojet technology. A game-changer for mixing, this patented technology increases yields and lowers costs by instantly and fully hydrating dry ingredients. It’s this episode that we learned how Dr. Bernard Noll invented Rapidojet. Check it out! Follow Dr. Carson’s journey at EatBread90.com! Co-Host: Dave Dahl Guests: Ron Sanford, Klosterman Organic Bakery Ken Schwenger, Bakery Concepts International Bread eaten: Dave’s Killer Bread White Bread Done Right, Jenny Lee Raisin Swirl bread, Franz’s Honey Chia and Klosterman’s Organic Raisin and Whole Wheat bread. Podcast Studio: Bigfoot Podcast Network