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Aussteller-Highlights

IT’S A COOL WAY TO BAKE
IT’S A COOL WAY TO BAKE

Globalisation of markets and production result in increasingly tough competition. While striving for competitiveness, today bakeries optimise their costs throughout production.

By considering the performance of manufacturing processes and technology in use, more and more commercial and industrial bakeries are upgrading their process lines by implementing the newest generation of vacuum cooling, boasting optimised design and sophisticated software control systems while delivering improved performance. The technology is available in different sizes and configurations.

What makes the difference of vacuum cooling?

Vacuum cooling is faster than the conventional cooling process with cooling times of only a few minutes. Additionally, thanks to an unrivalled degree of process safety, quality of the baked goods and cost effectiveness of production are significantly better.

What impacts product quality?

Reducing cooling time means also shorter time for baked products to be exposed to microorganisms. This results in improved shelf life.

Furthermore, baked goods such as bread, are crispier and remain crispy for longer, dry out slower and retain more volume after baking than their conventionally-produced counterparts. This is partly caused by the very fast cooling process, influencing the structure of the gelatinised starch.

What about energy Savings?

A main contribution comes from energy saving by shorter baking time initiated by subsequent vacuum cooling and by the efficiency of the vacuum cooling process itself.

Benefits are:

• Essential shortening of cooling times (e.g. 3 - 5 minutes rather than 1-2 hours)

• Reduced baking time on a wide range of products

• Significant energy savings

• Higher hygienic standard / better shelf life

• Smaller factory footprint.

IT’S A COOL WAY TO BAKE
IT’S A COOL WAY TO BAKE
IT’S A COOL WAY TO BAKE
IT’S A COOL WAY TO BAKE
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