Viewing 1 reply thread
  • Author
    • Lin Carson, PhD
      Post count: 41

      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?

    • Profile PhotoLynette
      Post count: 1

      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,

Viewing 1 reply thread
  • You must be logged in to reply to this topic.