Takeaway: baking better bread

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Takeaway: baking better bread

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Humidity is a crucial factor affecting bread quality

It is closely controlled during proofing and cooling of the dough

An ultrasonic-based humidification system has been developped

It allows proofing at low temperatures

The product does not dry out because of the high humidity.

No drying and no sticking problems on the dough

the technology can easily be fitted with existing systems

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