Cetravac vacuum conditioning

Product of Cetravac AG

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Kesselbachstrasse 40
CH-9450 Altstätten

Phone / Fax: show
Phone: +[41] 71 520 75 50
Fax: +[41] 71 520 75 51

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Product description

After a shortened baking time, the baked products are vacuum-conditioned in the Cetravac batch plant.

Rapid cooling
Vacuum conditioning is not just a question of cooling. On the contrary, it involves creating the required product properties through vacuum cooling and having the greatest possible positive effects on the products that are beneficial for the downstream processes. Thus it may be appropriate only to cool the baked goods down to a temperature of approx. 60°C if this allows the downstream processes to be carried out immediately (packing, slicing, apricot-glazing).
Shorter baking time
Reducing baking time to keep the moisture content of baked goods and thus their freshness as high as possible is also always at the forefront with vacuum conditioning. Cetravac vacuum conditioning allows 20 – 30% shorter baking times to be achieved, and using Cetravac vacuum conditioning can save you up to 60% of your energy costs over the whole process chain. The conditioned products simultaneously benefit from longer shelf life and freshness. At the same time, the shortened baking times allow increased capacity utilisation and enormously shorten the duration of the entire process.

Quality improvement / defining quality
The product’s properties (volume, crumb, crust) can be influenced beneficially at the same time. In particular, this procedure allows the crust properties to be adjusted and defined individually and product-specifically. For example: a high final pressure leads to a soft crust as required for products baked from yeast dough. On the other hand, a low final pressure leads to a harder crust, e.g. for baguettes.