[01.10.09] Vacuum cooling is a very rapid cooling process for different food products. The production of semi-baked goods is an especially promising application in the field of baked goods because rapid and energy saving production steps have an advantageous effect on the stability of the baked goods and can improve the efficiency and logistics of the whole production process.

The application of vacuum cooling in the production of baked goods for selected products was tested and the process optimized in a research project . The complete production process was involved, starting with the selection of the raw materials, the development of tailored recipes, and the technological process of the production of the baked goods before and after vacuum cooling. The production steps of dough making and handling, pre-baking, vacuum cooling, storage, and final baking had to be adapted one to the other.

The product specific process of vacuum cooling was the central starting-point in order to compensate for effects of the thermodynamically required water losses and to fulfil the requirements on the quality of the baked goods.

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IGV Institut für Getreideverarbeitung GmbH
Arthur-Scheunert-Allee 40/41
14558 Nuthetal OT Bergholz-Rehbruecke

More information: Ines Gromes
Tel.: +49 (0) 3 32 00/89-107
Fax: +49 (0) 3 32 00/89-220
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