Innovative process management to stabilise baked goods - Texts

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Research unit

INNOSUISSE

Project number

18035.1 PFLS-LS

Project title

Innovative process management to stabilise baked goods

Texts for this project

	German	French	Italian	English
Short description		-	-
Abstract		-	-	-

Inserted texts

Category	Text
Short description (German)	Innovative Prozessführungstechnologie zur Stabilisierung von Backwaren
Short description (English)	Innovative process management to stabilise baked goods
Abstract (German)	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.