VACUSPEED vacuum technology from WP Bakery Group USA provides two areas of application for bakeries: It cools down bakery items hot from the oven with minimum input of energy while extending the shelf life of bread, rolls and Danish pastries. With its patented, dough-specific process, the vacuum cell cools quickly, gently and with minimal loss of moisture.
“Vacuum cooling drastically reduces the process time for cooling of fully or par-baked products, such as artisan breads, pastries, Danish and croissant, just to name a few,” said Patrick Nagel, key account sales manager, WP Bakery Group.
The sanitary VACUSPEED reduces product temperature by 39 to 46°F (4 to 8°C) within minutes. This process extends shelf life of baked goods by up to three weeks because germs are killed during the evacuation process before the products are put into sanitary packaging. The patented procedure holds moisture inside the bakery item so it stays fresh longer. “In most bakeries, cooling is handled by taking product from ovens and cooling on racks taking upwards to 45 minutes,” said Bruce Gingrich, vice-president of sales, West Coast, WP Bakery Group.
On average, baked goods with a core temperature of up to 212°F (100°C) are cooled in the vacuum cell in 6 to 8 minutes with VACUSPEED.
