Vacuum cooling is a rapid evaporative technique that can be used for any product that has free water and whose structure will not be damaged by removal of such water.
It helps to separate layers in laminated products after baking by releasing steam between the layers and setting the structure quicker.
Vacuum cooling is suitable for most breads and cakes, but if a vacuum is pulled too quickly when cakes are cooling, the structure of the cake can be destroyed. Similar problems have been observed in sandwich bread if lengthy periods between the oven and vacuum cooling were left. The principle of vacuum cooling is based on water removal, so to prevent the products drying out, the bake
time should be reduced by 10% to 15%, which also saves energy and money.
Tiia Morsky, senior cereal scientist, Campden BRI
Campden BRI provides technical support to the food, drinks and allied industries worldwide. Its activities are built on a programme of industrial relevant research and innovation steered by industry. See campdenbri.co.uk or telephone 01386 842000