RapiDo, the yeast-less dough concept

How to answer the market’s request for “light” bread snacks that can be consumed warm on the go? Rudin^® brings a new dough concept to the market: Rudin^®RapiDo. This yeast-less soft bread dough was conceived with both industrial bakeries and consumers in mind.

RapiDo is a snack dough that contains less fat compared to puff and Danish pastry. It is ideal to use with a filling. Rudin^®RapiDo is available in a daily fresh and bake-off version. Whether made fresh or after defrosting the bake-off version, it can either be baked or steamed in the oven or fried. The final baked product can be reheated in for example the microwave or toaster.

A smart combination of functional ingredients, replaces the yeast and make the dough rise during baking. Since no proofing is needed, the filled snacks can be produced continuously on an automated production line. Once water, flour, salt and margarine have been added to the RapiDo, the dough is ready for immediate use or further processing. This brings convenience as it saves time, space, labour and money.

No yeast also means that the product can be created in a low temperature environment. This reduces the enzymatic and microbial growth in the filling and results in a more attractive fit between dough and filling.