Stephen Marquardt, director of food processing plants for Zeppelin Systems USA, knows how critical pre-hydration is in the baking process. Bakers who properly hydrate their dough will see improvements in yield, consistency, shelf life and mix time reductions. In this video, Marquardt shares how Zeppelin's DymoMix solution easily integrates into any bakery line. It hydrates dough while eliminating dust, reducing power consumption and enhancing product quality. Learn more by clicking here.