Bakery Products

Different product groups results benefit from the Vacuum Cooling and Baking application. Depending on the production process, recipe and composition the results may vary, but in general all baking products show a significant improvement on the looks, quality and shelf life.


The most impressive product improvements however are achieved on products with a minimum moisture percentage of 5%. The technology has successfully been introduced in production of various product groups such as:

bread, laminated dough, savory, cake/muffin and gluten free products.


Bread products

Bread products show a beautiful volume with a crusty crunch and are more tender.
A Vacuum Cooled product contains more moisture partly replacing -so saving on- ingredients. Shelf life is increased since contamination is diminished while cooling takes place in a fraction of the traditional contamination phase. Directly after the cooling, the product can be packed, which contributes even more to a longer shelf life.


Cake products

Cake is a dosed product which enables a substantial increase of the percentage of water, saving on ingredients. The regular cell structure creates a more stable, equal product with a maximized volume. Less shrinkage of the product reduces the slicing waste on products like sponge cakes. In short; you get more products out of the same volume of ingredients.


Laminated products

Maximum layering visibility, volume and stability. Vacuum Cooling creates a maximized open laminated structure. This structure keeps the product crunchy, even if it is a ‘filled product’. The patented pulsmode supports the process of full stiffening of the starch and prevents ‘banks’ in the end product.


Gluten-free products

Vacuum Cooling has special benefits at Gluten Free production. Without the gluten network, the stability of the product is mainly created by the crust. A longer baking time is needed in conventional production which has a negative impact on the shape of the product. Vacuum Cooling substantially increases the stiffening of the starch leading to a more detailed cell structure. The baking time can be reduced helping the shape of the product to a better and more equal volume, with an even and thinner crust. The shelf life is increased and there is a substantial lower percentage of acrylamide.