Vacuum Cooling for Bread & Bakery

After baking products such as bread come out of the oven, they need to be cooled before entering the subsequent processes such as packaging or slicing. Traditional cooling methods include natural cooling, air cooling in air conditioning rooms and spiral air cooling. The disadvantage of these cooling methods is that the cooling time is long, which takes from one hour to several hours; It has large turnover area, many turnover equipment, and is easy to produce secondary pollution due to environmental factors.

Vacuum cooling is a new type of rapid evaporative cooling. By reducing the pressure in the box, the water in the product is evaporated in low temperature and low pressure, so as to take away a large amount of vaporization heat and achieve rapid, uniform and accurate cooling of food. The puffy state and porous structure of bread are particularly suitable for vacuum cooling. From the perspective of the speed of vacuum cooling alone, it only takes a few minutes for bread to cool from high temperature to normal temperature, which is far less than any other cooling method. However, because the early vacuum cooling actually existed in the process of cooking at low temperature and low pressure, it was very easy to cause excessive ripening, drying and cracking of bread, which affected the taste and quality of bread. Therefore, the application of vacuum cooling in bread baking products has been slow for a long time.

In recent years, WeberCooling (China) has deeply cooperated with the European partner—WeberCooling, set up a baking laboratory in Europe. It has deeply integrated baking technology and vacuum cooling technology to form a new vacuum baking scheme, which fully solves various problems in the application of vacuum cooling to bread baking. It has been highly recognized by European users and widely promoted worldwide, It has become a global brand of vacuum cooling in the baking field.

WeberCooling's vacuum baking technology has many advantages:

l  Greatly shorten the cooling time: traditional cooling takes one to several hours, while the cooling time of vacuum baking can be controlled within 3 to 8 minutes

l  Shortening the baking time: because of the adjustment of the process, the whole baking process of vacuum baking can be shortened by 30% ~ 40% compared with the traditional process

l  The volume of bread is greatly increased and it is fuller.

l  More uniform fragrance and better taste:

l  The structure is more uniform and easier to slice:

l  No secondary pollution, extending shelf life