Case fast vacuum cooling of cup cakes
With a leading Dutch integrator of bakery solutions for cup- and funcakes we've done tests in one of our small demo vacuum machines. The customer was amazed by the performance, and made an extensive report.
The conclusions summarized: "We've tested pound cakes, muffins, cup and chiffon cakes, brownies and fun cakes. We've seen that the crust initially gets harder, but after 24 hours it's back to normal again."
"We see reduced bacteria growth, which can have a positive effect on shelf life. Plus improved product structure in many cases. Cooling times can be reduced by 97% (!) from on average of 45 minutes down to less than 90 seconds.".