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Vacuum Cooling reduces the Baking Time
Aston Foods' vacuum technology has been developed specifically for the demanding application in the bakery industry. The technology beats any conventional cooling process easily resulting in cooling times of but a few minutes. Thanks to an unrivalled degree of process safety the quality of the baked goods and the cost effectiveness of the production are significantly higher.
With vacuum cooling the baked goods in a vacuum chamber are not only cooled but also baked to completion as gelatinisation of the starch and denaturation of the protein continue in the first phase of the cooling process while the temperature is high. This allows to reduce the baking time. In addition the evaporation of the residual water in the product completes and improves the crumb and crust of the baked goods. Thanks to the enormously shortened cooling times and reduction in baking time achieved with this vacuum technology Aston Foods is opening up new paths for more cost-saving baking processes.
When the baked product leaves the vacuum system after just a few minutes the crumb is completely developed. The product can be consumed immediately or can undergo further processing.
Vacuum Cooling affects the Process positively
Vacuum cooling has a positive impact
on virtually the entire production process.
Baking, cooling, further processing, packaging, transport and storage
Cooling time, baking time, overall process time, energy costs, unit costs and waste
Productivity, quality, shelf life and freshness
Amortisation within 2 years!
The process explained in 3 minutes
Key benefits of vacuum cooling
Vacuum cooling reduces the production costs
Vacuum cooling boosts productivity
Vacuum cooling extends the freshness
Aston Foods Baking Days
See the results for yourself during a demonstration and together with our bakers define the best parameters for your entire baking process so you, too, can reap the benefits of vacuum cooling.