Better bread with Ultrasonic Mist
The EU-funded NANOBAK2(opens in new window) (Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products) project aimed to develop a better climatic chamber technology and demonstrate the benefits of using an advanced ultrasonic humidifier. Work began by defining end user requirements to develop and upscale all prototypes and associated components for new and existing proofing rooms according to the technology needs of bakers. The prototypes were then tested and validated during different bakery applications and with various products. Project partners conducted an environmental, social and economic life-cycle assessment for several prototypes under different production conditions or processes. Ultrasonic humidifiers making mist of very tiny water droplets; aerosols with a size of 1-2 micro meter. These aerosols will be spread evenly in the proofing room without condensation. A part of the aerosols will evaporate whereby the humidity rises. The other part of aerosols will stay in the air and will moisten the outside of the dough which will improve the baking process. This technology can be used in all kind of fermentation processes: conventional, retarded and interrupted. Also at lower temperatures, even below zero, what the usual techniques cannot. Thanks to NANOBAK2's innovative, safe and energy-efficient solution for breadmaking processes, bakeries of all shapes and sizes will be able to offer better quality, taste and flavour while extending freshness and shelf life.
