2 projets européens trouvés
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TERMINÉ
Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens (LEO)
Date du début: 1 janv. 2014, Date de fin: 31 déc. 2015,
The LEO project will enable small-to-medium sized oven producers and bakeries to exploit two key research results from the completed FP6 EU-FRESHBAKE project, “Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit Of the Consumer and of the Environment” (Project no. 036302).The key results to be exploited in the LEO project consist in an Infrared ove ...
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TERMINÉ
Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products (NANOBAK2)
Date du début: 1 nov. 2013, Date de fin: 31 oct. 2015,
The NanoBAK2 project aims to bring together European SMEs from the bakery industry (including both equipment manufactures and bakeries) and one RTD to prove and disseminate the technical and economic viability of a method for low-energy proofing and cooling in SME bakeries.The here proposed concept is built on the outcomes of the successfully finished European research project NanoBAK (Novel clima ...
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