Once your bread exits the oven, it enters an extremely crucial stage: cooling. The goal is to move the bread as soon possible on to packaging. Yet do that too quickly or too slowly, and you're going to end up with a lower quality product, or product waste. The goal is to decrease the internal [...]
Vacuum cooling is a rapid and efficient alternative to traditional cooling systems, such as spiral towers and ambient cooling. It uses evaporative cooling which relies on the power of vacuum to make vaporization of water take place quickly and at much lower temperatures. This technology not only cools bread but upgrades product quality and shelf [...]
The cooling process allows the bread loaf to reach optimum slicing temperature and achieve moisture equilibration between the crumb and the crust. However, sealing in visible moisture condensation on the packaging is not a desirable way to ship product. Thermal profiling data is the solution for validating optimum cooling lines performance in the bakery. [...]
Vacuum Cooling What is Vacuum Cooling? Vacuum cooling is a rapid and more efficient alternative to traditional atmospheric or ambient cooling. It is a relatively new technology based on reducing the difference between ambient atmospheric pressure and water vapor pressure in a product. By using a pump, the vacuum cooling system removes [...]
Packaging Temperature What is Packaging Temperature? Packaging temperature is the optimum temperature of a baked product which has just been cooled and sliced and is ready for placement in a protective bag or container. This temperature point or range are designed to ensure proper moisture level to avoid condensation, thus ensuring safety [...]
Process Design Also known as process development What is Process Design? Process design refers to the organization and configuration of food and chemical processes and manufacturing methods needed to transform/convert raw materials into finished products. Such processes are a sequence of events and steps directed to a specific result.1,2 Processes and manufacturing [...]
Bread Cooling What is Bread Cooling? Bread cooling is a crucial step in bread production. The main goal is to decrease the internal temperature of the baked bread from 93–97°C (200–208°F), at depanning or coming out of the oven, to 32–43°C (90–110°F). This step allows the finished product to achieve optimum keeping [...]
