Customers demand on bakery products about availability, freshness and diversity has steadily risen. The technology of frozen semi-baked pastries allows fulfilling these demands.

Bakery products can be produced centrally and can be stored and distributed for several weeks with a minimum loss of quality. A wide range of different products can be produced with simple technology in decentralised bakery stores, maintaining a high and stable quality.

 

Unfortunately, freezing technology has the risk of crust flaking. This is caused by an inappropriate cooling and freezing process after the pre-baking.

 

The most significant innovation of the MYCOM Humidified Cooling System is the controlled climate in the pre-cooler. In the pre-cooler, the bakery products will be cooled down to 10-20°C at a 75-90% humidity rate. With this controlled cooling process the flaking and cooling loss will be minimized.