Hey bakers, hope this finds you well during covid19. I know a lot of you are triple busy now, some sales are event through the roof for this time of the year. Good for ya! So, I have one request. We are researching a paper on vacuum cooling. I love the concept behind it, and the sustainability factor of it and we would like to know if you had experience this form of cooling before, if so, what were the problems you faced?
HI, we do use a vaccum chiller from Revent. It works pretty efficiently to cool down the product before we static freeze. One issure we have found is that it will pull fillings/sauces from enrobed pastry via the the slashes in the pastry,
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.