Community Research and Development Information Service - CORDIS

Final Report Summary - NANOBAK2 (Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products)

Executive Summary:
Humidity is one of the most important factors affecting dough and therefore bread quality in the bread making process. A proper humidification during the proofing phase avoids the dough surface drying allowing a correct dough development during proofing and baking and therefore improving the product volume and appearance (colour and brightness).
UltraBAK technology, which generates a cold water mist form of small water droplets size of 1-3μm, provides the opportunity of maintaining high relative humidity levels in the chamber (up to 100%) at low temperatures (current humidifiers cannot). Both, the high relative humidity and the small droplet size, avoid the well known product surface drying and condensation effects in conventional process.
Due to the ultrasonic humidification and its adiabatic effect, results an energy reduction when proofing at refrigeration temperatures (interrupted and retard proofing). The small droplet sizes leads to a faster mass and heat transfer and therefore to a potential process time reduction. Further advantage by using the UltraBAK technology is the improvement of product quality in terms of volume, freshness, better crispness, better taste and flavour.
Physical background of UltraBAK
The UltraBAK technology generates a mist through ultrasonic vibrations at very high frequency (1,7 MHz).
UltraBAK use piezoelectric transducers to create a high frequency mechanical oscillation in a water bed. This forms an extremely fine mist of water droplets about 1-3 micron in diameter. The mist gets forced out of the humidifier by a fan getting quickly evaporated and adding moisture to the air.
Adiabatic humidification process requires less than 10% of the energy required to boil water into steam.
Advantages of the UltraBAK Technology in Bakery
With UltraBAK, higher relative humidity levels than with conventional humidifiers can be achieved without having any risk of condensation. This enables to obtain better quality products in a shorter proofing time or at a lower proofing temperature.
The UltraBAk humidification can as well be used during the cooling process of baked goods which help shortening the time of this process as well as decreasing the weight loss occurring during cooling. This enables to improve the processes productivity and the product quality at the same time obtaining products with a more homogeneous moisture content and longer freshness.
Main advantages of the UltraBAK system are described below:
• better distribution of humidity by finest aerosols
• better heat conductivity and heat- and mass-transfer
• better product quality, longer crispness
• energy reduction and very low maintenance costs
• easy adaptability to existing proofing or cooling chambers

Project Context and Objectives:
The NANOBAK2 project started the 1st of November 2013 and lasted 24 months. The project is based on the promising results of the NANOBAK project and its overall objectives were:
Overview of the project objectives:
• Uptake of NanoBAK results and development of pre-commercial climatic chambers (for proofing and cooling) for direct market application in the bakery sector.
• Provision of an innovative, safe and energy efficient solution for bread-making processes in SME bakeries.
• Increase of quality of baked goods, especially with regard to avoidance of dehydration and of splattering of the crust by realization of permanent moistening.
Scientific and technological objectives:
• Development and demonstration of NanoBAK2 pre-commercial prototypes for proofing and cooling.
• Integration of an ultrasonic humidification system in the prototype climatic chambers which can generate a relative humidity of up to 99% and create aerosols with a droplet size between 1 to 3μm.
• Development of the measurement and control system.
• Assessment of potential benefits and risks of the process and the prototypes for the users, environment and human health.
• Simple handling, operating and maintenance of the prototypes.
• Reduce the energy consumption for the proofing and cooling steps.
Socio-economic objectives:
• To evaluate the eco- and cost-efficiency and overall performance of the approach and the prototypes.
• To provide high quality bread products with reduced operation (energy and maintenance) costs and therefore increased competitiveness of SME bakeries.
• To increase the sales of SME bakeries due to higher production volumes and higher product quality.
• To strengthen the bakery sector and its social structures (stop the trend of decreasing number of SME bakeries in Europe).
Environmental objectives:
• Reduction of energy demand in current proofing/cooling processes.
• Improvement of energy efficiency in bread making processes.
• Apply the goals of the Environmental Technologies Action Plan (ETAP) (EC 2004), by helping to decouple industrial development from environmental impacts.
In order to achieve the expected results, the work to be performed in the 24 months that lasted the NANOBAK2 project, has been organised in 9 work packages.
- WP1: Road to the market: Definition of the end-users requirements
- WP2: Development and up-scaling of the nanoBak2 prototypes components
- WP3: Development of the control hard- and software system
- WP4: System integration and manufacturing of the prototype
- WP5: Laboratory testing of the prototypes
- WP6: Industrial validation and demonstration of the prototype with the SME bakeries
- WP7: Environmental, social and economic life-cycle assessment
- WP8: Training, Exploitation and Commercialization
- WP9: Project management

The first and main objective was to optimize the NANOBAK2 system and validated it during different bakery applications and with different products.
In WP1, end users requirements have been defined in order to be able during WP2 to WP4 to develop and up-scale all prototypes components and the prototypes themselves according to the needs and uses of the technology by the bakers.
In WP5 and WP6 the prototypes have been tested and validated at both, laboratory and real industrial/production scale. At the last project phase, the environmental, social and economic life-cycle assessment has been performed for several of the prototypes under different production conditions or processes within WP7.
The partners have been very active at disseminating the NANOBAK2 project and its results within WP8. One of the main dissemination outcomes is the NANOBAK2 website in English
A logo was as well developed to be included in all NANOBAK2 dissemination material.
In addition, other dissemination material has been developed such as project leaflets/flyers in English, Spanish, French, German and Italian, project posters and banners for the different trade fairs in Spanish and English) and a promotional video in English, Spanish, German and Italian.
An internal Workshop (at TTZ) as well as several common trials session between several project partners (BPA-BIOAZUL) took place as well as 2 workshops during 2 important trade fairs for relevant stakeholders, one in Spain and the other one in Germany.
Last but not least, the project has been widely disseminated by the media through the partners WebPages, and with articles in specialized magazines (paper and on-line), etc.
A remarkable number of visits and meetings between project partners (CEN, USK, RFT, BIOAZUL, AIBI and TTZ) and potential clients (industrial and craft bakeries) have been hold during the project duration. As well some workshop for special clients have been organised by CEN at TTZ and BPA facilities during the second year of the project.
Within WP9, management activities have been carried out in parallel to the other activities, ensuring the smooth running of the project and a proper communication and cooperation between the partners.
Five project official meetings have taken place:
• The Kick-off meeting in Sint-Oedenrode,
• A 1st technical meeting in Venice,
• The Mid-term meeting in Nantes,
• A 2nd technical meeting in Bremerhaven and Emden and
• The Final meeting in Malaga.
Project Results:
The NANOBAK2 project main activities were focused on the development and demonstration of an ultrasonic humidification technology for the proofing and cooling phases of the baking process. This technology has been applied in already existing proofing and cooling chambers as well as in completely brand new proofing chambers specially designed by the consortium members for interrupted fermentation.
During the project, several improvements have been decided and implemented to the systems developed in NANOBAK2 in order to demonstrate, on the one hand its optimal performance, and on the other hand the competitiveness of this solution in the market, opening new business opportunities to the participating SMEs.
The final main S&T outputs of the NANOBAK2 project have been the different prototypes built and chambers refitted as well as the demonstration of the good operation of the technology in different real production situations.
One of the main results have been the demonstration of a proper performance of the NANOBAK2 technology for both, craft and industrial bakeries as well as for direct, retard or interrupted proofing.
In order to develop such technology, 7 SMEs proposers, from five EU countries (The Netherlands, Spain, Germany, France and Italy), 1 RTD partner (Germany) and 1 sector association (Belgium), have worked in close cooperation within the NANOBAK2 project. Within the SME proposers there are 5 technology/services providers and 2 end-users.
The information provided below described the main work done in NANOBAK2 and the outputs of this work.
In order to achieve the expected S&T project results, the work had been organised in the 24 months duration in 6 RTD and 1 DEMO work package. One additional work package for the management of the project and another one for training and dissemination activities have ensure the proper performance and exploitation of the work done and of the results obtained.
In order to achieve the expected S&T results/foreground, the project partners have worked in closed cooperation in the different work packages with the following outcomes:
WP 1: Road to the market: Definition of the end-user requirements
Definition of the SME bakeries requirements, product characterization and laboratory program
The SME bakeries participating in the project specified the relevant parameters of their processes and products and defined the specific requirements for the design and implementation of the technology. Additionally, in order to achieve a complete definition of current bakery sector requirements; meetings and questionnaires were conducted with other end-users to analyze their production chains and requirements to improve the proofing and cooling process.
Current SMEs process of BPA and SIKKEN were characterised (temperature, relative humidity and energy consumption) in order to have comparable data after implementation of the prototypes. Finally, recipes from each SME bakery (white bread and wholegrain bread) were selected for further characterisation (Task 1.4 and WP5).
A laboratory program was defined by TTZ containing processing parameters as well as product characterisation for a further former comparison of the effect of the new humidification technology on the dough and on the final product. Technical equipment for these analyses such as VolScan, C-Cell and Texture analyser has been used.
WP 2: Development and up-scaling of the NanoBak2 prototype components
Development and up-scaling of the NanoBak2 prototype
During the first technical meeting all partners discuss the convenience of designing, developing and constructing more prototypes than the initial foreseen. Based on the analysis done during WP1, it was considered very interesting to have prototypes which reflect the different customers´ requirements and target markets. For example, the refitted chamber of bakery SIKKEN has been designed as a novel humidification unit which is able to heat the proofing room while humidifying. This is very useful for the implementation of the technology in craft bakeries and in their shops / selling points.
It was defined as well a new chamber to introduce this technology in the Spanish_ sector which showed a big interest for the technology. The chamber defined for TTZ is a chamber mainly for scientific and optimization purposes.
The prototypes built along the project are as follows:
New prototypes
1. Prototype for the store – shop system (Sikken)
2. Prototype for 1 trolley (in the production plant of Sikken)
3. Prototype for 1 trolley (Bakery Spain BIOAZUL) = same as no2.
4. Prototype for 1 trolley mobile chamber (TTZ)
Humidification systems for refitting
5. Humidifier for proofing chamber for 20 trolleys (BPA Nantes)
6. Humidifier for cooling chamber “MagnaCool System” (BPA Angers)
7. Humidifier including heating unit for proofing chamber (Sikken)
8. Humidifier for proofing chamber for 12 trolleys (BPA Nantes)
After the definition of the prototypes, a prototype specification was made to define the prototypes in detail as well as the existing systems which should be refitted.
The up-scaling and development of the ultrasonic humidification system including the reverse osmosis unit has been executed. For that, suitable transducers (piezoelectric) were identified and tested in different prototypes sizes to check the real given capacity of the system. Specific features have been developed by CEN and RFT and tested such as specific air filters and protection against flour and dust. The application in the food industry also required the substitution of non-food safe materials with stainless steel parts.
Final laboratory tests with the first humidifier (Figure 1) were realized previous to the tests under real working conditions at TTZ facilities.
The developed humidifier was implemented into a conventional proofing chamber to make analysis of the adiabatic cooling effect.
The selection of the most appropriate reverse osmosis units (RO) (drinking water quality for the humidifier) was done by BIOAZUL to be adapted to the UltraBAK process based on the advantages offered in terms of size, safety and modularity.
Development and up scaling of the aeration system
Based on prototype specifications, TTZ collected all available and affordable data of the prototypes as well as of the existing systems for the CFD simulations. CEN supported them with supplying of data for the CAD drawing and simulations of the proofing and cooling chambers of BPA.
Collected data for the simulation are:
- Dimensions
- Construction drawing of the system with all inlets and outlets
- Construction drawing of the trolleys including loading
- Dimensions of the products in the trolleys
- Number of products on the trolleys
- Position of the products on the trolleys
- Temperature in the system
- Vans (airflow, air temperature, ...)
- Amount of fed air; amount of exhaust air; Changing
- Temperature of products at the beginning and end of the process
- Processing time (storage time in the system)
In a first step 3D constructions were created of the one trolley prototype, the MagnaCool chamber and the proofing room in the facilities of BPA. The 3D constructions were the base to simulate the airstream (CFD simulation, Figure 7) in the prototypes and the refitted systems under different conditions. The final simulation included between 4-6 different drawings per prototype or system.
At once to the creation of the simulations CEN researched to find optimal technical parameters for the implementation of the humidification systems in the facilities of BPA. Hence CEN tested different systems for air flow, relative humidity, micro droplet inlets in their laboratories and at BPA.
For the full chambers, USK defined the translation of the product and process requirements along with the requirements for space and volume of WP1. Based on all available data as well as the developed humidification system of CEN and RFT, USK engineers drafted an aeration system that is suitable on the one hand to protect goods from damage and on the other hand to achieve the desired conditioning effects by cooling, heating and humidifying.
Technical design of the new prototypes (SIKKEN, BIOAZUL and TTZ)
After having collected all data and inputs USK started an extensive design study to match the end-users requirements and integrate the parts designed by CEN and BIOAZUL. Finally along with the requirements USK decided which components were constructed by them and which components were purchased. After buying or constructing all components, USK developed an ultra-compact system for the shop system of SIKKEN (prototype nº1) as defined in the requirements. Additionally to the shop system the chassis for the prototypes was selected.
Based on the chassis all technical components like evaporator, heat exchanger, fans, drainage, aeration components, air guidance walls, refrigeration engine and switchboard as well the electric components and computer control have been thoroughly designed and integrated into the chassis.
USK used a combination of CAD design and practical model making to approach a final design that could be replicated among the prototypes.
WP 3: Development of the control hard- and software system
Development of the software control system
BIOAZUL made an assessment of the technical requirements for the control systems of BPA and SIKKEN, as well as the ones of other bakeries which can be interested in using an innovative system like UltraBAK.
Specifically, the requirements were divided into Functional and Non functional requirements as it is summarized below:
• Control system of at least the state of the art
• Have to be easy to handle, non-complicated
• Self-explained
• Possibility to measure the core temperature in the products
• Have a print and storage option with which the program automatically print all parameters for the process (adjusted parameters, existed parameters, changing) to identify the process by having all these data.
Based on the results of this previous work, two alternative solutions were identified and entered an evaluation process by USK and BIOAZUL:
1. Standard SPS computer control with IEXXXX programming system and added colour touch screen HMI- display.
2. Custom architecture based on the popular Open Source Android operating system and a custom electronic device for the sensors and actors.
The results of this evaluation concluded in the second option: Android OS model, and makes full use of the interactive user experience that made tablet computers and smart phones markets out grow PCs in the last few years.
The main argument was the freedom in development of a highly customizable GUI and the novelty of an Android based system in machinery control. The popularity of the multi-touch user interface has the potential to make the Nanobak2 controller unique among the competing system builders and add value for the end user to set and control the huge number of parameters used in the Nanobak2 prototypes.
The Screen is 10” wide and capable of true colour. It has multi touch user interface and offers the open design capabilities of any Android device. The programming system is Android Java. The development environment is the open source system Eclipse with the needed plug-in for Android development.
Development of the hardware control system
The consortium discuss during the technical meeting in Venice (May 8th 2014) that the major part of the development of the hardware control system could be taken over by USK. All partners agreed that it showed that it is much easier to do this work by the USK engineers who deal with the main power circuits supplying the actual system parts. Thereby, it was saved extensive travel costs and huge communication efforts to adjust all components. Therefore the design and development of the main switchboard and the integration into the chassis were performed by USK with the strong cooperation of BIOAZUL.
The hardware has been adapted to every one of the prototypes because of the specific characteristics of each one. In general the equipment of each prototype will include a humidity system with humidity sensor and reverse osmosis unit, an aeration system, a refrigeration system and a heating system.
Relative humidity affects the operation of machinery and equipment. Electrical equipment, in particular, is very sensitive to moisture. BIOAZUL made different analysis under real conditions in order to choose air relative humidity and temperature sensors with high accuracy, even in the case of higher relative humidity values. The electronics are molded into a solid stainless steel housing, and the device can therefore be used virtually everywhere.
Control soft- and hardware integration
In order to integrate software and hardware control, the sensors and actors had to be listed and their parameter set had to be defined. This includes for instance the sensors for temperature; these sensors for the special humidification hardware coordinated between BIOAZUL and CEN.
The first step was to identify a chassis available on the market which does fulfill the requirements for size and temperature range and additionally is able to carry out the needed cooling, heating, and humidification and control technologies per each prototype.
The chassis is the foundation of each system and defines to large degree which and how other components can be added.
The software developed within the NANOBAK2 project includes the requirement of the end user compiled in the WP1. They have been divided into Functional and Non functional requirements and have been detailed by BIOAZUL in Deliverable 3.3 – Hard- and software integration, together with the description of the final design for the control panel.
It can act as a decentralised control panel at the chamber or as a remote panel in a control room or office in the company. The Tablet is inserted in a stainless steel frame to assure the needed robustness and protection. For the control of the software the model chosen was based on the popular Android OS and makes full use of the interactive user experience. The programming system is Android Java. The development environment is the open source system Eclipse with the needed plug-in for Android development.
The hardware has been adapted to every one of the prototypes because of the specific characteristics of each one; In general the equipment of each prototype will include a humidity system with humidity sensor and reverse osmosis unit, an aeration system, a refrigeration system and a heating system.
BIOAZUL in close cooperation with USK developed the Manual for the soft- and hardware control system (Deliverable 3.4).
In order to ease the communication process, USK delivered a virtualized version of the control software which made it possible to run the control on an ordinary PC at BIOAZUL.
The Manual aimed to supply end-user with all the necessary know-how for using and programming the prototype´s pad for process´ programs design and control. Some pre-defined programs (Hand VK, Hand Gären and Automatik) are already included in the pad. Customers can as well define their own specific programs (Programm_3 to Programm_9) as the following figure shows. All names programs and program´s phases can be modified by end-users. The Manual has been developed with a friendly and graphic aspect for an easy and quick understanding and use of the prototypes control system.
WP 4: System integration and manufacturing of the prototype
Manufacturing and purchase of prototype components
With the technical detail concepts pre-defined by the consortium, USK selected and contracted different suppliers for the different prototype components. Besides CEN (supplier for the humidifiers), partners for refrigeration, fans, electronics and stainless steel corpuses have been selected. USK manufactured in their own facilities the prototype parts that were not available on the market and modified others bought to suppliers in order to adequate them to the design and building requirements previously defined. These were mainly especial stainless steel parts of the prototype´s chassis and for its internal structure. These changes where necessary to embed the prototypes technical parts in the corpus.
Additionally the SME bakeries supported the involved partner with providing technical data and information regarding the integration of the prototypes in their facilities. BPA and SIKKEN evaluated and assessed all necessary information and data for harmonizing the technical realization.
CEN, RFT and BIOAZUL specified the technical features for the humidifiers and reverse osmosis units of all prototypes. They made CAD drawings of the humidifiers for the rooms to be refitted. BIOAZUL and CEN delivered the single components to the facilities of USK.
Prototype 2 (for SIKKEN) had a larger part in custom manufacturing due to its separate refrigeration engine. Prototype 1 (shop-proofer for SIKKEN) was as well modified several times in order to match the end-user individual requirements.
After construction of the prototypes USK started the integration of the computer control system with the support of BIOAZUL.
Assembling of the prototypes
The prototypes built during the project can be divided between “New prototypes” and “Refitted prototypes” as described below:
New prototypes
1. Prototype for the store – shop (Sikken)
2. Prototype for 1 trolley (in the production plant) (Sikken)
3. Prototype for 1 trolley (Bakery Spain Bioazul) = same as no2.
4. Mobile chamber (TTZ)
Prototypes for refitting
5. Prototype proofing chamber for 20 trolleys (BPA Nantes)
6. Prototype for cooling chamber (BPA Angers)
7. Prototype for proofing chamber (Sikken)
8. Prototype for proofing chamber for 12 trolleys (BPA Nantes)
Before, the assembling at BPA and SIKKEN, both end-users started to prepare the implementation of the humidifiers in their cooler (BPA) and proofing chambers (BPA and SIKKEN) by supplying energy, water and drain. After having prepared all necessary features CEN started the implementation of the humidification units and of the pipes (refitted systems).
The assembly of the new prototypes was done completely in USK facilities. CEN delivered their parts to Wetter. USK tested them, sketched the implementation and constructed custom mounting facilities for each prototype. After assembly the systems, tests system underwent for individual and integrated functionality.
By having five prototypes more than initially defined in the description of work, the Assembly protocol (D 4.2) and the Prototypes (D 4.3) suffered a delay of 2 months.

Functional testing and putting into operation of the prototypes
After the assembling of the prototypes, different functional tests were conducted by the partners (USK, CEN, RFT, BIOAZUL, BPA and SIKKEN) in order to check and verify the correct operation under different working conditions.
The functional testing of the prototypes was split into two series of tests:
- Integration tests
- Process tests.
The integration test was dedicated to testing all prototypes´ functionalities:
- Cooling and refrigeration
- Heating
- Airflow and fan speeds
- Humidification
With conclusion of these tests all single functionalities were checked and approved. The process testing combines the single functionalities in processes with programmed sequences of changes in temperature and humidity guided by time parameters. For that, typical bakery processes have been taken and translated into programs:
- Interrupted fermentation
- Retarded fermentation
- Long time fermentation
- Proofing and re-cooling
For these programs a series of tests was issued and recorded using independent data loggers for temperature and humidity. The results were compared to the internally logged data of the system and validated against the programmed parameters. By that the accuracy of the internal probes and the validity of the programs could be verified. Results of this testing was recorded by CEN and USK with the support of RFT and BIOAZUL in the Functional test report in Deliverable 4.4.
New prototypes
At the beginning of this reporting period, USK executed at their internal test laboratory the functional tests of prototypes nº 1, 2, 3 and 4. Each system was tested with a test plan which was designed to cover all typical production situations, especially those selected for the project. Each test was documented and the results have been evaluated by USK engineers. After the tests were passed the systems where packed for delivery.
The delivery of BIOAZUL´s prototype was done by a transporter to BPA facilities at Nantes as it was decided during the Mid-Term meeting (for testing if when proofing at 90% RH, bread quality improves, and in this case increase the humidification capacity of prototype 3 as remarked in page 21 of D4.4 - Functional test report ).
The delivery and installation at SIKKEN´s facilities was done by USK. Piping and electric installation for SIKKEN´s prototype had to be done on site due to the separate refrigeration engine. Specific requirements for the design and implementation of the prototype were provided by SIKKEN. The installation at SIKKEN took several days due to the needed pipe and cable connections in the building.
Prototypes for refitted
After the installation of the humidifiers and piping by CEN and RFT at BPA facilities (cooling and proofing rooms), BPA conducted several tests to compare the conventional humidification system and the UltraBAK humidifying system recording curves of energy, temperatures and relative humidity. To overcome the necessity of higher humidification power reveled by a first diagnosis, CEN and BIOAZUL installed higher capacity at BPA.
During the Mid-Term meeting the refitted chambers and cooling tunnel at BPA facilities in Nantes and Angers were visited. Status of the prototypes and further improvements were discussed.
After the Mid-Term meeting, and upon the discussion maintained by the partners during the visit to the refitted Magnacool cooling chamber, it was suggested by CEN and TTZ the possibility to reduce the air speed blown on the breads. This could give the possibility to the mist to have time enough to evaporate and therefore cause its adiabatic effect. BPA technicians implemented inverters in the cooling chamber (which function is to control the rotation speed of the fans, hence the air speed) and modified electrical cabling for this purpose.
TTZ gave as well support to BPA in Nantes in the trials with the refitted chambers to measure energy consumption as well as process and quality data giving some feedback and ideas to BPA and to CEN for improvements.
CEN installed as well the prototype humidification system with heating in SIKKEN´s proofing chamber. Several modifications were performed upon the first test conducted by SIKKEN for the fine tuning of the system. Testing and selection of the correct ventilation system was performed by SIKKEN and CEN for a proper distribution of the temperature and moisture in the chamber.
User manual
A User´s guide (D4.5) of the UltraBAK system was prepared by USK and CEN with the support of RFT, BIOAZUL, BPA and SIKKEN. The User´s manual include:
- Description of the prototypes (news and refitted)
- Specification of the components used
- Specification of the chambers
- Specification and manuals of the humidifiers
- Manual for the reverse osmosis units
- Specification and manual of control system
- User’s manual for the soft- and hardware for the new prototypes
- Manual for Controller DZR 45
This manual was reviewed and up-dated after the different modifications performed in the prototypes after the testing trials conducted.
WP 5: Laboratory testing of the prototypes
Laboratory trials with the NanoBak2 prototypes
TTZ prototype (mobile chamber) was the prototype designed for conducting the tests at laboratory scale.
After conducting the first trials for putting it into operation some problems in the functioning of the prototype were detected. This required the assistance of a USK technician in Bremerhaven. After the prototype optimization different types of fermentation with the ultrasonic humidification technology were tested and compared with the conventional technology. In addition to the evaluation of the product quality, energy- and water-consumption was documented.
A 2nd Technical meeting was hold at TTZ and SIKKEN facilities at the end of April 2015 in Bremerhaven and Emden (Germany). On the first day, TTZ and BIOAZUL organised a workshop to which all partners attended. The objective of this workshop was to test and discussed the operation of the mobiles prototypes (TTZ´s, BIOAZUL´s and SIKKEN´s chambers) for solving the problems encountered to date and planed further trials to take advantage of the experiences and know-how of the whole consortium partners.
Different products (rolls and tin-bread) and different proofing methods (direct and interrupted) were tested and some common guidelines for the operation and for comparison of this technology with conventional systems defined.
BIOAZUL took an important role and involvement in the workshop and in this task in general in order to set the protocols for the testing trials for a proper commercial exploitation of the results. Operation procedures, measurement methods and results analyses methodology was established and a complete laboratory plan executed by BIOAZUL and TTZ. BIOAZUL employed much more manpower in this work-package than initially planned.
After the execution by TTZ of the different trials, results were shared to all project partners, discussed and completed (by BIOAZUL, CEN, RFT, BPA and SIKKEN). Trials´ results were compiled by TTZ in the Report on laboratory results (D5.1).
Through the trade fair INTERSICOP 2015, BIOAZUL got in contact with one of the main Spanish industrial producers of tin bread and pastry. After meeting them and presenting the UltraBAK technology this producer decided to test an ultrasonic humidifier in one of the proofing chambers of its R&D centre (refitted) placed in El Espinar, Segovia (Spain). In this chamber the industrial producer had the chance of comparing a conventional electric humidifier with the ultrasonic humidifier.

Even if it was not programmed in the DoW, BIOAZUL prepared some laboratory trials and performed them together with this industrial company at their research and development centre. The products tested were tin bread and ensaimadas (a typical Spanish proofed pastry).
The testing period lasted approximately 3 months (from August to October 2015). These tests could be considered as laboratory trials with a refitted system (complementary to those realised by TTZ with the complete proofing chamber) because they were performed at a laboratory level and product and process were controlled and evaluated with laboratory measurement equipments as we can see in task 5.2.
The main results of these trials were presented by BIOAZUL at the final meeting hold in Malaga in September 2015 (even though some further tests were conducted afterwards).The humidifier installed was a HU-45 with a LP-10BP osmosis unit and the WS and WSG systems and a DZR-45 controller. Water consumption was measured for both, conventional and UltraBAK process and energy consumption was compared based on the nominal power consumption of both humidification equipments.
A food-PVC piping ring was installed for the distribution of the mist all over the chamber. First tests were performed for testing the operation limits of both equipments (maximum and minimum %HR reachable - from 55% RH to 85%RH with temperatures from 30 to 50ºC) and proofing conditions stability and reliability during a long period (17h). Afterwards trials with product were performed at different temperatures and moisture contents to check the effect on product quality.
As main results from these laboratory trials we could conclude that the UltraBAK system is able to reach higher humidity levels than conventional systems and that it is more stable as well at low %RH than conventional humidifiers. The UltraBAK system is a reliable system and it is quicker in reaching the set parameters than other conventional systems. Water consumption is slightly higher (around 20%) and nominal energy consumption is almost 20 times lower than the conventional system used by this industrial user at their R&C centre. The user was satisfied with the functioning of the UltraBAK system.
Process characterization
In the technical 1st technical meeting hold in Bremerhaven/Emden (April 2015) it was defined which processes and products should be tested until end of the project for the prototype evaluation and for generate data for the LCA study.
TTZ tested wheat rolls in three different kinds of fermentation (direct, retarded and interrupted) and documented humidity, temperature, energy- and water-consumption during the processes. After each process stage (moulding, proofing and baking) the weight loss was documented. For the evaluation of the products, crumb structure, specific volume, pore distribution, crust thickness and drying out area were evaluated by using measurement systems (VolScan and C-Cell) and making photos and descriptive assessments.
AIBI gave support to TTZ and to the end-users on product evaluation concerning different requirements of product quality in Europe. These results were compiled by TTZ in the Report on laboratory results – D 5.1.
TTZ assessed SIKKEN and BPA in the characterisation of their products in order to evaluate the influence of the ultrasonic humidification technology during their proofing processes.
Along the laboratory trials performed by BIOAZUL with the Spanish industrial producer, different laboratory measurements devices (VolScan, C-Cell, Texture analyser, Tª and %RH data-loggers, moisture and water activity analyser) were used for product characterisation and comparison of both, conventional and ultrasonic humidification.
The results in terms of volume and pore structure were not conclusive because even if a tendency of a higher volume and a better chewing ability was observed with UltraBAK in some trials results were not so clear.
In general products develop as expected with UltraBAK and final moisture distribution within the baked product is much more homogeneous than with conventional systems. This is very positive for example in tin bread where usually the loaf endings and in general de crumb closed to the crust is much more dry.
With UltraBAK is possible to proof at 95% RH (which conventional systems cannot do) which allow to shorten the proofing time for the same product development or volume at least in the case of ensaimadas.

WP 6: Industrial validation and demonstration of the prototype with the SME bakeries
Installation and putting into operation of the prototypes and scope definition
The new prototypes manufactured in WP4 were delivered by USK and CEN for their installation at the SME bakeries facilities of BPA in Angers and Nantes and of Sikken in Emden. USK delivered and assisted the partners with the full prototypes (prototypes 1, 2, 3 and 4) and CEN and RFT with the rest (prototypes from 5 to 8). Nearly all prototypes for refitting where installed at the end of 2014. For the new prototypes there was a delay of two months before they all were installed, due to some design changes requested by the partners.
After the initial tests optimizations have taken place, USK, CEN and RFT supported the trials and production by remote support and frequent contact to the testers (TTZ, BPA, SIKKEN and BIOAZUL). When necessary, their technicians have visited as well the production sites of the testing parties (BPA and SIKKEN).
To be able to solve some operation problems found during the Industrial validation of the prototypes (Task 6.2) at Sikken, CEN has built a second prototype with heating (Prototype 7) for the refitted chamber of SIKKEN. RFT took over the installation and adjustment together with CEN.
Different technical meetings were hold at SIKKEN facilities between SIKKEN, CEN and RFT during this period for the reparation and improvement of prototype7.
Some modifications in the BPA prototypes were implemented by CEN and BPA to solve the first problems encountered. Several meetings and visits between BPA and CEN were necessary for this purpose.
The first tests showed a lack of humidity capacity in the proofer of the par baked bread chamber (prototype 5), so it was decided to install a more powerful humidifier. BPA took the opportunity; agreed with CEN, to install the previous humidifier on another proofing tunnel used for ready baked bread (Prototype 8). This was therefore a new prototype; not planned in a first stage. This allowed the comparison between conventional humidifier & UltraBAK technology (HT-85 and LPB10) by simply switching on a button.
BIOAZUL´S prototype (prototype nº3) was delivered to BPA facilities. BPA has been testing it since then with baguettes to try to reproduce their standard process used in Tunnel 3 (Prototype 8 – chamber for retard proofing). Since the beginning of the testing phase a programming problem was identified a solved some time later by USK technician. BIOAZUL and BPA gave support to USK and tested the correct operation of the prototype after the optimization. All the work done is described in detail in D6.1 – Installation and putting into operation of the prototypes.
Industrial validation of the prototypes
The industrial validation has been performed by BPA and SIKKEN at their facilities with the support of the rest of the technical partners (USK, CEN, RFT, BIOAZUL and TTZ).
BIOAZUL conducted as well some trials (not planned in the DoW) with a humidifier model HU-45 at a SME bakery in Granada, Spain. The objective was to validate the process with Spanish bakery products which could help as a reference to entry the Spanish market. A medium size craft bakery with a standard direct fermentation process has been chosen for these trials.
Several distribution systems for the mist inside the chamber were tested to ensure homogeneous moisture content all over the proofing chamber. Energy and water consumption were measured for direct proofing at temperatures between 26-31ºC and moisture contents of 75-85% RH. The Spanish end-user was satisfied with the operation of the system and is willing to integrate this type of humidification system in its facilities.
BPA realised numerous tests with the different prototypes installed at their facilities:
For prototype 5 (Prototype proofing chamber for 20 trolleys - BPA Nantes) (26°C 85%RH):
Even with the more powerful humidifier installed, sometimes, when weather conditions were especially dry it was difficult to reach the requested 85% RH. The reason is the important leaks through the chamber doors and their frequent openings. The energy consumption is rather a little higher than with conventional humidifier. No major differences with this RH values were seen on the final product.
For prototype 8 (Prototype for proofing chamber for 12 trolleys - BPA Nantes) (cycle: 9°C>17°C>4°C 85 %):
Trials were performed during several weeks with different combinations of humidification during the 3 phases of the proofing process. Each combination was tested at least 3 weeks in order to extract relevant recordings considering the factors that can change in real production from one week to another. At this point and compared with conventional humidification, UltraBAK technology was able to ensure a good humidification and a nice skin on the product whatever the outside conditions preventing any drying problem. For the energy consumption, it seems UltraBAK was a little better than conventional humidification, because it helped maintaining the quite cool proofing temperature by adiabatic effect.
With prototype 6 (Prototype for cooling chamber - BPA Angers):
BPA has “played” with different parameters: % of humidification, temperature setting of new air and air velocity (different settings of the inverters implemented for the trials). It was not possible to set the ultrasonic humidifier on a capacity higher than 40% because water deposition could be found on breads and trays.
The parameter which showed a real impact on the cooling velocity was the speed of the air blown on the product (increased heat exchange by convection). No clear effect of the % of humidification concerning the reduction of the cooling time has been seen. Nevertheless BPA recorded a decrease in weight loss when using the ultrasonic humidification which can suppose a saving of at least 4.000 euros/year.
By using UltraBAK in the cooling tunnel BPA had reduce from 20 to 0 the customers claims per year due to “breaking of the product at slicing” due to a “bread crust too dry”. Even if in Euros the saving for BPA is not too big (1000 Euros/year or 700Kg of bread/year), the increase of customer satisfaction is a very relevant fact.
Prototype 3 (Prototype for 1 trolley - BIOAZUL) has been tested by BPA and BIOAZUL in order to check if when proofing at higher humidity content (90-95% RH instead of 85% RH that is their standard), bread quality improves, and in this case proceed to increase the humidification capacity of prototype 5.
Some mal functioning problems arose when putting into operation the prototype. After an engineer from USK solved them BPA and BIOAZUL conducted several trials with Baguettes at different moisture contents and different proofing profiles (direct and retarded with different combinations of temperature, moisture and proofing times). The objective of these trials was to verify the correct functioning of the prototype (parameters stability and homogeneity) in comparison with the current production process of BPA. Since that, prototype worked correctly and its functioning has been verified. No clear effects on product quality were observed with higher RH and therefore, the partners did not proceed to increase the humidification capacity of prototype 5.
During this reporting period SIKKEN has conducted numerous tests to validate their 3 prototypes:
With prototype 7 and 1, SIKKEN has worked in real production conditions and with prototype 2, they have tried to test different proofing process different from their standards.
As explained in D6.1 – Prototypes installation report, Prototype 7 suffered different modifications along the testing period to optimize its operation. With the new design of the refitted chamber version 2, the main problems could be eliminated, so that a good homogeneous, stable climate could be created (38°C and 90% RH).
With Prototype 1, SIKKEN realised several tests series on a day to day production over weeks with wheat rolls. An intensive exchange of information’s, dates and knowledge’s with USK, some modification (like door seal) was necessary for the validation of the system and for a proper development of the products. Some potential modifications were as well identified for further applications (like air distribution, stronger chamber, that a baking oven can be placed on top of the chamber).
After some modification at the settings of the processing parameters of Prototype 2 (like humidity control), and by performing different experiments (over a long time under praxis conditions) SIKKEN could demonstrated, that the improved ultrasonic humidification goes along with a very stable, reactive processing of dough and baked goods (par-baked). Processes from -10 °C until 35°C and humidification from 75 until 95% RH was carried out with different kind of products (from fine bakery wares - pastry- over small baked goods until bread as well half-baked bread).
The operation of all prototypes has been validated by the end-user bakeries (SIKKEN and BPA) as well as by BIOAZUL and TTZ. Even if in some cases the expected results in terms of water or energy consumption have not been achieved as described in D6.2, the reliability of the technology has been demonstrated as well as the general improvements for the production and product quality stability. The intensive collaboration of all partners and the technical support of CEN, USK and RFT were important for this validation.
Demonstration workshops
For the two one-day demonstration workshops to be organised by the SME bakeries and TTZ it was decided to place them along two trade exhibitions fairs to reach the maximum number of attendees.
The first workshop was organised along the INTERSICOP fair in Madrid at the UltraBAK stand and the second one at the IBA fair in Munich at the USK stand. The workshop has been organised by SIKKEN, BPA, TTZ and BIOAZUL with the collaboration of the rest of the partners. All partners helped disseminating the event among their sector contacts.
The training materials prepared for other dissemination activities were used to disseminate the technology, the knowledge as well as the information of the project. Therefore different roll ups as well as the printed flyers, posters and the project video were used as dissemination materials.
The workshops performed have been reported in the D6.3 – Report on demonstration workshop.
WP 7: Environmental, social and economic life-cycle assessment
During the 1st technical meeting in Venice the project consortium decided to anticipate some activities related to WP7.
Goal and scope definition
The Goal and scope is compiled in a report that includes the methodological LCA choices for the NanoBAK2 project, defined according to the step-wise approach of LCA: goal and scope, inventory, impact assessment, interpretation. It aimed to work as a guidance document for all LCA elaborations made during the project and, being a living document, will be updated and integrated following the iterative approach of the LCA and LCCs.
Inventory analysis
The goal of WP7 is the sustainability assessment of the technology improvement of the cooling and proofing stages, due to the implementation of ULTRABAK system at BPA and SIKKEN facilities. For this purpose, the assessment of the baseline situation in the SME bakeries (namely, the reference technology) is necessary as a basis for comparison. Inventory analysis is the second phase of an LCA study and involves collection of foreground (primary) and background data and calculation procedures to quantify relevant inputs and outputs of the production system.
2B realised the collection of the LCA data for the definition of both the baseline and the novel technologies starting with the data from BPA because it was in their facilities where the first prototypes were putted in to operation. This task (T7.2) was anticipated in order to support efficient data collection later on in the project.
Most of the data required for the LCA model and the environmental assessment of the reference technology in the BPA bakery, could be achieved on the basis of:
• The information on the bakery equipments provided by BPA;
• The dataset collected during the audit carried out by TTZ in the BPA facilities (WP1), with the aim of working out the requirements that bakery has in terms of cooling and proofing. During this audit, TTZ has performed a complete evaluation of the industrial proofing and cooling parameters in the BPA facilities, with information about products, process parameters (baking temperature, room conditions, current energy consumption, electrical system profile, water connection, capacity limitations, etc.) and system demands (handling, user's skills, data documentation, degree of operation control, degree of automation, etc.).
In parallel, most of the data required for the LCA model and the environmental assessment of the novel technology implementing the UltraBAK system in the BPA bakery, could be achieved on the basis of:
• the information provided by CEN, responsible for the design of the UltraBAK prototypes installed in the BPA production chain;
• the dataset collected during the test carried out by TTZ in the BPA facilities after the installation of the prototypes (WP5).
For this purpose, 2B has realized questionnaires to be filled in by BPA, TTZ and CEN. In those questionnaires the data required concerned information on the cooling and proofing processes, such as: data on energy consumption (electrical, thermal) measured, source of electricity used, water consumption, a list of the main components of the baseline proofing/cooling chambers with their materials and weights and a list of main components of the UltraBAK ultrasonic humidification system installed.
The collected LCA data, have been used as primary input data for the modelling of the BPA reference and novel technologies, by means of the LCA software SimaPro.
Data collection and LCI modelling of these first two prototypes from BPA has helped to define data quality requirements and to prepare a list of primary data needed for the LCAs of UltraBAK technology. After the 2nd Technical meeting, BIOAZUL prepared a template for collecting BPA, SIKKEN and TTZ processes and products details. This included product and process parameters as well as data to be measured during the trials. Questionnaires for LCA data collection have been sent as well to SIKKEN and TTZ.
Primary data of the rest of the applications and baselines have been collected in collaboration with bakeries (BPA and SIKKEN) and other partners responsible for building and testing the UltraBAK technology (USK, CEN, RFT, TTZ and BIOAZUL). LCA models of UltraBAK applications at BPA have been updated based on the most recent data available.
D7.2 – Report on inventory analysis reports in detail the outcomes of the life cycle inventory for all screening LCAs conducted during the NanoBAK2 project, including relevant information on data collection and LCI modelling. In addition, D7.2 briefly reports the specific goal and scope choices for the LCAs conducted during the project, in order to provide transparency on the main methodological issues and assumptions adopted in the data collection and modelling phases.
Impact assessment
According to the impact assessment results obtained for the first screening LCAs on UltraBAK applications at BPA, the most relevant contributions to the overall environmental impact come from electricity, followed by water consumption and treatment. The contribution of infrastructure is relatively low, but, according to the cut-off rules established in the goal and scope phase, only “processes and activities that contribute to less than 1% of the total environmental impact for any impact category may be omitted from the inventory analysis” and, therefore, infrastructure cannot be excluded from the study, but a lower level of detail is required. At present, bread ingredients are excluded, but may be included if the UltraBAK technology provides a quantifiable increase of the final product weight, therefore reducing the amount of ingredients in input.
From M18 on, screening LCAs of other UltraBAK prototypes and applications has been conducted, as well as screening LCCs (Life Cycle Costing), in order to address the economic dimension of sustainability. The outcomes of T7.3 have been reported in D 7.3 - “Report on impact assessment”.
Conclusions and recommendations on the NanoBAK2 system for market introduction
2B with the support of all partners evaluated and interpreted the results from the LCA and from the product trials. The results and the summary as well as the conclusion of all generated results were documented in the D 7.4.
As main conclusion we could highlight the following:
- UltraBAK offers a reliable and stable working system.
- UltraBAK humidifiers are easy to implement and to integrate in the current process.
- UltraBAK require very low maintenance.
Environmental aspects:
- If the technology is implemented in the cooling stage or in a combined process (proofing and cooling) an energy reduction could be seen due to the adiabatic cooling effect.
- Considering the proofing stage, the energy reduction depends on the kind of proofing used and the compared conventional system. In combined proofing processed (interrupted and retarded) an energy reduction could be seen. In the direct proofing, the energy demand is nearly the same or even a little bit higher. But the higher energy demand leads to increasing dough properties.
Qualitative aspects:
- Using UltraBAK in the cooling stage leads to softer products with longer freshness.
- In the proofing stage, the ultrasonic humidification technology makes it easier to handle the dough pieces because of more dough stability - improving dough processing. Depending on the products and the country specific quality criteria, an improved product quality could be seen (better windowing, browning, crumb structure as well as volume).
- Products offer better taste and flavor as well as a longer freshness and shelf live.
Summarized it could be seen that a general evaluation of the technology is not so easy, but under consideration of standard processes, products and equipment the potential of a well working and easy to handle technology could be seen clearly.

Potential Impact:
Potential impact
The UltraBAK technology has been proved to be useful for all type of fermentation processes (direct, retard and interrupted) as well as for the cooling of baked goods. UltraBAK thanks to the finest water drops mist that generates is able to create a quite homogeneous humidity atmosphere within the chamber which ensures a proper development of the dough pieces leading to better and more homogeneous product quality.
Industrial bakers as much as craft bakers demands reliable tools that guaranties the quality and the stability of their products and processes. Compared to other existing conventional humidification processes, UltraBAK is more trustful at low and high moisture levels and it works at low temperatures, which conventional systems can´t do (other systems will cause condensation at temperatures below 8ºC). Furthermore, UltraBAK is very easy to integrate in existing installations, it is easy to use, it requires less time for achieving the set moisture and needs almost no maintenance which is a huge advantage for the users. UltraBAK becomes therefore a real helpful, trustful and versatile system for bakers.
In addition, when proofing at low temperatures (retard and interrupted proofing) the energy consumption of UltraBAK is lower than for conventional systems.
When using it when cooling, it allows improving the process profitability due to a lower weight loss. If the product must be cut, a lower shrinkage when cutting also can be achieved due to the more homogeneous moisture within the product which facilitates the slicing process.
The impact in the bakery sector can be considerable because this new technology address and solved some of the needs and problems than both, industrial and craft bakers face on their daily activities. The evidence of this impact is the huge interest showed during the fairs were the technology has been presented as well as the number and importance of the big companies that have or are willing to test the system.
Main dissemination and exploitation activities:
A project flyer describing the project scope, objectives and contact details was created. For the development of the layout, the structure and the content of website, flyer and newsletter all partners contributed with the content, technical data, pictures, etc.
The flyer was translated into Spanish, French, Italian and German to disseminate the knowledge to the most possible number of target countries.
For the INTERSICOP exhibition (April 2015), BIOAZUL prepared and print some flyers in Spanish and English with a more commercial layout. The content was mainly focused on a general description of the technology followed by the main advantages and the different applications for the bakery sector.
From 13th to the 16th of April 2015, the trade fair INTERSICOP 2015 took place in Madrid, Spain. The NanoBAK2 partners decided to hold a stand at the fair and BIOAZUL organised the renting, decoration and information preparation for it. As explained before, flyers in Spanish and English were prepared as well as a banner and a commercial poster.
BIOAZUL prepared as well a Technical Poster showing the background of the technology as well as the advantages in the different applications in bakery. This poster was used during the fair for explaining the visitors all the work done along the NanoBAK2 project as well as the potential commercial applications.
A TV screen for the project video projection was as well rented.
During these 4 days, the UltraBAK stand received more than 120 visits. The technology interested as much to small craft bakers as to industrial ones.
For the stand CEN sent to BIOAZUL a humidifier HU-45 with a heat resistor (as prototype nº 7).
Being able to see and touch the mist was very attractive to all visitors. Discussion with some visitors is still on-going and several testing trials with some craft and 2 industrial bakeries on-going.
USK presented the technology and project during 5 days on the INTERNORGA 2015 trade fair from 13th to the 18th of March in Hamburg, Germany. The reaction was positive and potential customers have been identified. The discussion with them is ongoing.
USK, TTZ and CEN presented the UltraBAK technology at the IBA 2015 in Munich, Germany from the 12th to the 17th of September. The posters and banners used for INTERSICOOP were translated and printed in English for the stand. A high capacity humidifier has been placed as well at USK stand.
A FILM OF THE PROJECT was performed by all partners coordinated by RFT. The video was filmed at TTZ and SIKKEN facilities with the collaboration of their technical and production staff.
The video was made in English and different versions with Spanish, French and German subtitles were prepared. Two different versions from the English video were prepared. One was specially prepared for the trade fairs with no voice but just music and some short written messages on top of the images.
The other version is the complete one with off-voice explaining what it is shown in the images. Another version with the off-voice is Spanish, German and Italian has been finally prepared at the end of the project.
AIBI used their strong network of bakery association members as well as the network in Brussels to disseminate the PROJECT NEWSLETTERS. The newsletters have been widely distributed.
A PRESS RELEASE was prepared by AIBI with the support of BIOAZUL. The topic was the presentation of the Ultrabak technology at the INTERSICOP fair in Madrid, Spain. The press release was as well including a link to the project website and a short notice of the Ultrabak seminar to be hold in September in Brussels.
AIBI attended the following meetings and fairs for presenting the NanoBAK2 project and the UltraBAK technology:
- Technical meeting in FEB (French Large Bakery Association) In Paris in January 2015 to inform about the UltraBAK technology.
- Workshop on bakery trends in Cork/Ireland to have contacts with main bakers (large and small) on the 15th of May 2015, bakery ingredients producers and technologists to discuss about the new UltraBAK technology
- TOP and NVB in the Netherlands/Wageningen to discuss new bakery technologies as UltraBAK on the 22nd of May 2015.
- AIBI Congress 2015 in Athens on the 4th-6th of June 2015 to meet over 200 large bakers from all over Europe. Next to the issue “digital” new bakery technologies were discussed and presented.
- Event in Berlin organized by Mestemacher, a German large baker on the 13th of September 2015.
- World Bread Day the EXPO Milano on the 15th-16th of October 2015 to see bread and food as main issues. During the meeting the Nanobak2 project could be presented and discussed.
CEN organised the following meetings and workshop with potential clients for presenting the NanoBAK2 project and the UltraBAK technology:
- Technical meeting with Grupo Bimbo in Mexico City on the July 5th-8th of July.
- Workshop with Grupo Bimbo at TTZ facilities in Bremerhaven on the 22nd-23rd of July 2015.
- Technical meeting with AIBI in Brussels on the 6th of October 2015 for planning market approach to bakeries in Europe.
- Technical meeting with Delifrance in Milan on the 17th of July and 12th of October 2015.
- Workshop for an English business partner on the 19th-22nd of October 2015 at BPA facilities. CEN took the chance for measuring and check the Magnacool refitted tunnel again (prototype 6).
TTZ had been in Ireland for a dissemination trip from 20-24th of October 2014 arrange by the German-Irish Chamber of Industry and Commerce. For dissemination Sonja Guttmann travelled through the country and visited interested customers for presenting the UltraBAK technology.
BIOAZUL has organized meetings during the first reporting period with local bakeries in South Spain to present the technology and establish future contacts. The main objective of these meetings was to know better the bakery sector in Spain, identify potential clients as well as possible barriers for market penetration.
The national bakery associations CEOPAN and ASEMAC were also visited by BIOAZUL with the objective of informing about the project and promoting it among their associates. Likewise CEOPAN and ASEMAC are the organizers of the International Trade Fair INTERSICOP in April 2015. This aspect was also discussed during the meeting and as a result, BIOAZUL together with the project consortium decided to have a stand in this fair.
Ms. Antonia Lorenzo (BIOAZUL) met as well the regional public agency AGENCIA ANDALUZA DEL CONOCIMENTO in Sevilla to disseminate the NanoBAK2 project at institutional level.
During the second reporting period BIOAZUL visited 2 Spanish industrial clients for presenting the UltraBAK technology and check the possibility of testing it in their facilities:
- One of these Industrial clients is one of the main tin bread and pastry producers of Spain with more than 15 production facilities all over the country. BIOAZUL visited this client on the 17th-18th of February 2015 on their R&D centre in El Espinar, Segovia for presenting the technology and on the 21st-22nd of July 2015 for installing a humidification system for testing on a proofing chamber of its R&D center.
- The other industrial client is the bread producer of the main food retailer in Spain. BIOAZUL visited them on 22nd-23rd of June 2015 for presenting them the technology and on the 29th of September to the 1st of October 2015 together with CEN for a more technical meeting for designing an industrial testing trial at their facilities in Valencia, Spain.
RFT visited the industrial fair on baking technologies (Südback) in Stuttgart (Germany) from the 19-21st of October 2014.
ARTICLES: Different articles were published during the project duration.

List of Websites:
The address of the Project public web site is as follows:
Mr. Frank Bakker
Mr. Max Albertus
Mr. Eric Bakker
Mr. Alfred Bos
Mrs. Gabriele Niedermeier
Mrs. Sonja Guttmann
Mr. Mirko Hänel
Mr. Wolfran Ungermann
Mr. Jorg Ungermann
Mr. Kai Ungermann
Ms. Antonia Lorenzo
Ms. Angela Magno
Mr. Jose Luis Bribian
Ms. Ester Navarro
Mr. Pascal Gouvrion
Mr. Jérôme Meillouin
Mr. Dominique Sockeel
Mr. Leo Breedveld
Ms. Beatrice Bortolozzo
Ms. Silvia Fontana
Mr. Dirk Sikken
Mr. Bart Sikken
Mrs. Susanne Döring

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