- Provides mist at all temperature and can be applied to direct proofing, interrupted proofing, retarded proofing and also during thawing/freezing.
- During proofing floating aerosols settle on the dough, preventing early crusting of the skin.
- The dough surface is not sticky (as is the case with conventional proofing).
- Reduction of energy consumption during proofing of up to 60% when proofing at low temperatures.
- Due to the aerosols on the dough the crust will be formed later during baking. This enables deeper and faster heat penetration which results in improved baking times with less energy.
- Most importantyl this technology results in better product quality!
UltraBAK Technology
Innovation for all kinds of Bakeries
How to make excellent bread
UltraBAK Technology
Humidity is one of the most factors measures directly affecting the bread quality. The use of UltraBAK technology, which generates a cold water mist with small droplets size of 1-μm, provides the opportunity of maintaining high relative humidity levels in the chamber (up to 100%) at low temperatures (current humidifiers cannot). Both, the high relative humidity and the small droplet size, avoid the well known product surface drying and condensation effects in conventional process.
FIND OUT MORE about this highly innovative technology in the dedicated flyer - available in five different languages in our PUBLIC LIBRARY!
