! More information: Weber Cooling | Tel. +31 88 425 6250 | www.webercooling.com DURING THE IBA 2018 IT QUICKLY BECAME CLEAR THAT THE INTEREST IN AND THE SUPPLY OF VACUUM COOLERS FOR BAKERY IS GROWING RAPIDLY. THE REASON FOR THIS IS CLEAR: VACUUM COOLING FOR BAKERY APPLICATIONS CAN IMPROVE PRODUCT QUALITY, SHELF LIFE AND PRODUCTIVITY, BESIDES DRAMATICALLTY SHORTENING THE COOLING TIME !
In a vacuum system bread is cooled by continuous evaporation of water through continuous reduction of the pressure inside the vacuum room. In other words; vacuum forces water in the bread to continue to cook, at lower and lower temperatures. The cooking energy is taken from the bread; the bread cools down. But as water continues to cook, the baking process continues in the vacuum cooler. The process of gelatinization continues, and the last part of the baking process (the stabilization phase) can take place - in a shortened time – in the vacuum cooler, while the bread cools down at the same time! Your baking time can thus be reduced by up to 30% or sometimes even more!
These benefits are extremely well visible with gluten-free products; with vacuum you can produce bread which is fully comparable in structure to ‘standard’ bread. Shelf life can be extended by up to two days.
Contrary to six suppliers of bakery machines that also build vacuum coolers, Weber Cooling is a 100% supplier of vacuum coolers, who has developed a range of solutions for bakeries. Thanks to our economies of scale (we produce more vacuum coolers than all the other bakery suppliers combined), our intelligent design (we’ve build hundreds of vacuum coolers and know all there is to know here) and our ambition to learn fast about bakery (we’ve opened our own Vacuum Baking Experience Center) we’ve been able to develop a range of bread vacuum coolers suitable for all bakery applications, at a dramatically lower cost level.
The affordable solutions from Weber Cooling make them accessible to virtually all bakeries. Combining the fact that with a vacuum cooler you can produce up to 40% more bread with the same ovens, and that one vacuum cooler can handle up to five ovens, it’s an easy calculation that you can earn back the cost of the vacuum cooler simply by producing much more bread. Without adding energy cost. You save 100% on your cooling costs and minimize your cooling space at the same time. Plus all the quality advantages you can achieve.
Implementing a vacuum cooler in your bakery will have effects on your whole process: Our master baker will assist you to optimize your baking conditions (shorter – higher temperatures) and where relevant your proofing time, dough mixing and even your recipes. At our own demo bakery in the Netherlands (in Doetinchem) our customers can test their own recipes and experience all the benefits of vacuum cooling for their products. To see is to believe!
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