● Shorten the total batch processing cycle to speed up product cooling and achieve higher productivity;
● Larger volume, because it has a pulling effect on the bread during the cooling process, resulting in an increase in volume;
● A more uniform and softer internal structure, such as the gelation process continues under vacuum, resulting in a finer structure and even whiter color;
● A crisper crust, as it loses moisture, will stay crispy-dried longer (also for cookies: less moisture means more crispness!). ;
● Longer shelf life because less bacterial time is formed during minimal cooling;
● Improving process hygiene and food safety standards;
● Extend the mold-free shelf life of baked goods by reducing post-baking contamination;
Add: Building A, Zhongrong Industrial Park, Xingye Avenue, Chenyong Village, Qiaonan Street, Panyu District, Guangzhou City, Guangdong Province
Tel: +86-20-34833016
Fax: +86-20-34833019
Hotline: 400-110-5828
E-mail: sales@haite-systems.com