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.