Innovative Prozessführungstechnologie zur Stabilisierung von Backwaren

• Forschungsstelle: INNOSUISSE
• Projektnummer: 18035.1 PFLS-LS
• Projekttitel Englisch: Innovative process management to stabilise baked goods

Kurzbeschreibung (Deutsch)

Innovative Prozessführungstechnologie zur Stabilisierung von Backwaren

Kurzbeschreibung (Englisch)

Innovative process management to stabilise baked goods

Abstract (Deutsch)

This project aims to develop new processes and control technology for the production of toast bread. The product will gain sufficient moisture content, extended shelf life by sophisticated control of the atmosphere during the cooling process, as well as sufficient to superior sliceability. Benefits are less energy consumption, reduced space requirements, increased productivity, higher process safety and lower food waste.