PRODUCT IMPROVEMENT
“OKAY” TURNED INTO EXCELLENT
‘‘We really embraced Vacuum Cooling and Baking, and we’re very excited about it. Everyone can achieve 60-70% quality, but it’s that last 10-15% that determines the difference between just okay and excellent. When we first heard about this technology, we wanted to learn more. The difference we saw it makes was just incredible.
The visible effect sort of depends on the product group, but in general you could say that, by using this technique and employing this technology correctly, you get a bigger return on the same investment.“
PRODUCT VOLUME
- Increased volume of the cooled product
- Improved texture
- Improved stability
PRODUCT APPEARANCE
- More intensive colouring
- Balanced and equal product surface
- More attractive overall appearance
COMPOSITION AND FLAVOR
- Reduced loss of moisture
- Higher degree of starch gelatinisation
- Possible reduction of preservatives
- Reduction of acrylamide
- Better taste
SHELF LIFE
- Extended shelf life
Due to the rapid cooling of the product in the Vacuum Cooling and baking process, the contamination phase (temperature in which the cell division takes place every 6 minutes) is reduced from one hour* to just 3* minutes. The product is healthier and the shelf life is extended (*approximately).
Chris Vreugdenhil
International 3 Star Champion Baker
Owner Vreugdenhil Bakery
Red beet cheese sandwich without / with vacuum technology
Croissant without / with vacuum technology
MORE ABOUT VACUUM COOLING
OVERVIEW OF OUR VACTORR FAMILY
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