European bakery equipment manufacturer König has launched an updated version of its vacuum cooling system the Ceovac. It allows bread, rolls and pastry products to be part-baked without being kept in freezers or on board refrigerated vehicles.
The machines are supplied by European Process Plant, based in Surrey. Company director Stewart Morris explains the system’s advantages: "Pre-baking time is reduced by up to 25% because the depression in the vacuum chamber stabilises the structure of the dough pieces. Manufacturers’ energy bills could also be substantially reduced, because there is no need for freezing or the use of refrigerated trucks."
[http://www.europeanprocessplant.com]
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