28 07, 2023

Ashworth

Ashworth  |  Booth A1 / 371 Companies around the world depend on Ashworth’s quality products, reliable customer service, and innovative solutions to resolve problems and increase productivity. Come see us at iba to check out LIVE SmartSpiral & Smart Oven Monitoring System Demos and receive a collectable Ashworth [...]

21 08, 2020

How to Optimize Cooling Lines with Thermal Profiling

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. [...]

29 04, 2020

Vacuum Cooling

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 [...]

4 02, 2019

Packaging Temperature

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 [...]

31 01, 2019

Process Design

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 [...]

7 06, 2015

Bread Cooling

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 [...]

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