UltraBAK Technology

How it works

Ultrasonic oscillation electronics produce acoustic waves (frequency range of ~1,7MHz) that are transferred to an oscillator (piezo element) located at the bottom of the humidifier under a water reservoir. The oscillation causes the finest of aerosol droplets to separate mechanically from the surface of the water (the water was subjected to reserve osmosis for purity and softening). The very small diameters of the droplets (approximately 1-2 µm) allow fast evaporating and mixing with the environmental air. This technology allows a very high relative humidity to be produced mechanically (100 %) at comparably low temperatures (e.g. between -20 °C and +35 °C).

Advantages of the UltraBAK humidification:

  • The tiny water droplets that are introduced into the proofing chamber by a targeted air stream evaporate almost immediately and thus increase the relative humidity up to100 %  or whatever desired relative humidity.
  • No condensation since the temperature of the droplets is the same as the ambient temperature.
  • The tiny, more or less cold droplets, (approximately 1-2 µm) have a beneficial effect on the equilibrium between the moisture of the dough piece and relative humidity of the ambient air so that the proofing and baking times can be reduced.
  • Reduction of humidifier energy usage by over 90% compared to other humidifiers.
  • No mist eliminator are required (no water waste is generated).
  • The proofing temperature, for example, can be significantly lowered (26-27 °C) if the same proofing time is maintained. On the other hand, the proofing time can be clearly reduced (10-15 minutes for rolls, for example) if the proofing temperature remains unchanged. This is explained by the fact that the equilibrium state between environment and dough piece is not only temperature dependent (the dough piece will assume the temperature of the environment after some time) but that the environment is also interacting with the ambient humidity (RH).
  • This new technology also allows better control of microbiological and hygienic problems (see CCP) associated with condensate formation in conventional proofers, proofing retarders (PR) or proofing interrupters (PI).
  • Highly economic competitive through their energy reduction rate.

Benefits of the UltraBAK Technology

Proofing, proofing retardation, proofing interruption

Product quality

Cooling of baked goods (par-baked and fully-baked)

Freezing process

NanoBAK proofing NanoBAK product quality NanoBAK cooling NanoBAK freezing
Compared to conventionally proofed dough pieces the ultrasonic humidified dough pieces: Compared to conventionally baked products the ultrasonic humidified products demonstrate: Compared to a conventional “state-of-the-art” process, a targeted humid cooling (adiabatic cooling) with the ultrasonic humidification Technology gives the following results: The freezing process for dough pieces at temperatures down to -20 °C can even be supported by aerosols because of the comparably high humidity that can be generated, for the first time, with this process.
  • Display uniform moisture at their surface.
  • The lack of skinning is clearly visible.
  • Higher volume of dough pieces.
  • The product does not dry out because of the high humidity.
  • The heat and mass transfer is optimized.
  • The proofing time can be reduced.
  • The dough pieces pick up a small amount of moisture thus marginally increasing their mass.
  • The baking time of a ultrasonic humidified dough piece is always shorter than for a dough piece that has developed a skin.
  • More uniform and flaky crispness (improved pore pattern and enhanced surface cracks on the crust).
  • Higher volume of the product.
  • Better freshness.
  • More intense color.
  • Better taste and flavor.
  • Longer shelf life ...
  • There are hardly any mass losses (losses in weight) found.
  • The sensory impression of the products is fresher.
  • Dry properties, often found in baked-off products, are strikingly modified.
  • Crispness, color, surface cracks, porous nature of the crust and dry edges underneath the crust are optimized and improved.
  • The cooling under clean room conditions also has the potential of significantly limiting the microbial re-infection rate after baking.
  • The freezing rate in the blast freezer is significantly higher (saving time and energy) flaking of the crust (separation from the crumb) can be clearly minimized or even completely prevented.
  • The problem of freezer burn can also be considered as being technically solved as it is a result of the atmospheric freeze-drying (conventional refrigeration technology).
  • Waterloss of the product is avoided/mimimized.
If you have any question please do not hesitate to contact us.
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