It means you’ll be able to use a vacuum cooler for the final 20% to 40% of your baking time. Bread will begin to boil as the chamber’s pressure decreases and the boiling point of Bread Cooling System decreases during cooling. You may continue baking and chilling your items simultaneously, thanks to the presence of steam throughout the starch gelation process. Because the bread provides the cooking energy (heat), Bread Cooling System procedure is carried out at a lower temperature.
The bread is created in the oven and then stabilized in the vacuum chamber during the last stages of baking. You’ll benefit from the Bread Cooler crust, product crispness, and longer shelf life with lower reject rates due to fewer bacteria development. You’ll also see improvements in shape stability, an increase in product volume, and an overall softer texture. Your financial benefits include increased productivity, decreased energy use, reduced space requirements, and a lower total investment cost. ‘
Using a vacuum to bake bake-off bread is also helpful, as it increases productivity, extends shelf life, and enhances structure and flavor. An outstanding crispness will result from a thin and flawless crust! Using vacuum cooling, you may reduce baking times by 40% and cool down in only 3 minutes! Vacuum Vegetable Cooling System pulls the cake from the inside, giving it greater volume, and a 10% reduction in ingredients are other advantages. In a nutshell, vacuum baking is a win-win situation for you and your business!