Vacuum Cooling for Bread & Bakery

Maximum Freshness | Future Proof | Powerful | Fast | Reliable

Vacuum cooling for Flowers & Cold Chain Management

Affordable vacuum coolers for bakery applications

Weber Cooling is the global market leader in vacuum cooling; this is our profession. Together with master bakers in Europe & Asia and supported by an extensive research network and partners in the bakery world, we have developed an affordable range of vacuum coolers for the bakery world.

No one can offer more competitive prices. We have the knowledge, the scale and the most cost-efficient locations. We focus 100% on vacuum cooling, no one has more knowledge about bakery applications - and no one provides better support!

View our entire portfolio

Vacuum Cooling = Vacuum Baking

Vacuum Cooling will become a part of your baking process, by moving the last 20 - 40% of your baking time to the vacuum cooler.

During the cooling process, the pressure in the chamber - and thus the boiling point of water - is continuously reduced; the moisture in the bread will start to boil. The presence of steam during the process allows the starch gelation process to continue, allowing your products to further bake, while cooling at the same time.

This process takes place at an increasingly lower temperature, because the cooking energy (=heat) is directly extracted from the bread!

Practical examples

Benefits for Bread & Bakery

You will transfer the final stage of the baking process to the vacuum cooler: in the oven the bread is formed and in the vacuum chamber it stabilizes. This results in many quality advantages besides faster cooling, amongst others you will:

improve the crust and the overall product crispness,
prolong shelf life and reduce reject rates thanks to minimized bacteria growth,
get more stability in shape, an increased product volume and a more equal and softer texture.

Your economic advantages lie in substantial higher productivity, energy saving, space reduction & reduced overall investment costs.

Expertise in the field of vacuum baking

Our European Vacuum Baking Experience Center is located in the Netherlands and was made possible in part by Bakkerij Wiltink of Bake 5 Group. We have a fully equipped demo bakery and a master vacuum baker here, specialized in gluten-free products.

Our Asian Vacuum Baking Experience Center is located in Japan (Pacific Yoko, Tokyo). Here we have a fully equipped demo bakery at our disposal, and a master vacuum baker on site for support too.

In Germany we have a large-scale bakery with rotary and floor ovens available for testing (Bäckerei Gehr - Tübingen).

NO OTHER SUPPLIER offers this service anywhere in the world.

Vacuum Baking Experience Center

Product specific benefits

Buns & Viennois

Buns, French and Viennois products can be cooled very easily. In many cases you only need to cool to 50 - 60 ⁰C (within 2 - 3 minutes) to get the best results! Here our WeBake ECO vacuum cooler is a no-nonsense, cost-saving and energy-saving solution!

Glutenfree Products

Here the benefits in terms of quality and shelf life are maximized! With vacuum you can bake bread with the structure and density of normal bread. You can also extend the shelf life by days. In gluten-free bakeries that have switched to vacuum cooling, the sales volume has doubled (or more) in a short time! The WeBake POWER vacuum cooler is also the right choice here!

Biscuits & Toast

Vacuum cooling also works perfectly for biscuits and toast bread. Here you can reduce extra moisture for free by sticking to your baking times and adding vacuum cooling. We are actively testing to visualize the total cost savings.

Cake

By applying vacuum cooling, you can achieve 40% shorter baking times and cooling in just 3 minutes! Additional benefits include less shrinkage - vacuum pulls the cake from the inside, giving it more volume - and a 10% decrease in ingredients used. In short: with vacuum baking you not only bake superior products, but you also enjoy financial benefits!

Vacuum cooling gives you free additional baking capacity and
increases the quality and shelf life of your bread at the same time!

Vacuum Cooling Rises Through the Ranks

For the first edition of WorldBakers in 2019 we wrote a special about what vacuum cooling can bring to bakeries. In short, the article explains that vacuum changes the way you bake, increases the quality and shelf life of your products and lowers your costs. Weber Cooling has made vacuum cooling affordable, supports bakeries through experience and testing centers, and provides world-time maintenance through a highly organized network of local partners.

Read our special

Weber Cooling helps with implementation

in your current production process, to ensure maximum results. As a first step, we invite you to our Vacuum Baking Experience Center, where you can see for yourself the advantages vacuum cooling can bring you. As a second step, a (research) vacuum cooler can be delivered to your bakery for final testing. After installing the vacuum system at your bakery, our master baker will help you with optimizing your workflow and will teach you all the ins and outs regarding vacuum baking.

Vacuum Baking Exp. Center

Vacuum Cooling made affordable

Contrary to the other 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 and our ambition to learn fast about bakery (we have opened our own Vacuum Baking Experience Center), we have been able to develop a range of bread vacuum coolers suitable for all bakery applications, at an astonishing lower cost level.

Our solutions