In European society there is a continuously increasing trend towards smaller or even single-person households . For the European bakery industry this means an increasing demand for sale in small portions. Today this bread is baked as bar bread of a length of approximately 1 .5 m and a weight of between 8 to 14 kg. After baking, the bread is cut, packed and pasteurised. Approximately 80 % of the processing time is today used only for the cooling of the bread. Being aware of this, the propose has developed a new and innovative cooling process for industrial bakeries called Deacon. The process is based on the adiabatic cooling principle and already patented ( Patent No . 0705061 ) . What is lacking is the practical industrial demonstration of the technology. The objective of the proposed research project is to demonstrate an adiabatic cooling tunnel.
Funding SchemeEAW - Exploratory awards
47 280 Pawlowicki