Inside view of a climate chamber with Nano-Aerosol humidification system, produced by the partner USK Ungermann-System-Kälte GmbH & Co. KG.
Picture: ttz Bremerhaven
Within the scope of NanoBAK, the ttz Bremerhaven and its project partners developed and evaluated a novel and market-ready climate chamber with a Nano-Aerosol Humidification System: ultrasound sets water molecules into oscillation, whereby smallest droplets are formed which are then channeled into the fermentation chamber. Here the fine mist gets into the dough. In the end, the constant distribution of humidity in the fermentation chamber allows the production of bakery goods on a high quality level. Not only does the novel technique increase the durability of baking products, it does also give rolls an appealing shine, a better fenestration and a consistent crust.
Additionally and more importantly, the technology leads to considerable energy savings. The humidification system, which usually has the second largest energy demand in the fermentation process, becomes negligible with the NanoBAK technology (only 2 % of conventional humidifiers). The energy demand of the whole fermentation process is reduced by up to 50% when using the NanoBAK technology. Using the NanoBAK technology will therefore provide substantial economical and ecological advantages to the entire baking industry.
The aim of the NanoBAK project is to test, evaluate and optimize the innovative humidification system. Crucial to achieving this aim is the MicroTec technology which targets the production of high-quality and long-lasting bakery products by the realization of a constant humidity distribution and the reduction of energy consumption during the fermentation process.NanoBAK is a collaborative project funded by the European Commission under the 7th Framework Program.
Christian Colmer | idw
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