Evaporation enthalpy
Evaporation enthalpy is the energy that is necessary to transport a mol of a substance isothermally and isobar of liquid into a gaseous state. (Source: http://en.wikipedia.org)
Greater freshness thanks to vacuum cooling
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What is vacuum cooling?
Vacuum cooling uses evaporation enthalpy, or more put simply, the heat of evaporation. The water starts to evaporate with increased negative pressure. Evaporation causes the products cool in a natural and physical way. Aston Foods' plants are set up in such a way that the flavourings and moisture content of the baked goods are not impaired as far as possible.
Use of vacuum cooling
Whether you want to cool rolls, bread or cookies, biscuits, plaits, fruit cakes or even croissants quickly, vacuum-cooled products will remain fresher for longer and will therefore have a longer shelf life. Whether it is partly baked products intended for finish baking or fresh products around 99% of the range can be refrigerated using vacuum cooling. Cost savings are achieved while improving the quality of the result by replacing deep freezing. Make an appointment for a no commitment presentation.