2 projets européens trouvés
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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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TERMINÉ
Novel climatic chamber with an Innovative, energy-saving Nano-Aerosol Humidificaction System for the manufacture of high quaity Bakery products (NANOBAK)
Date du début: 1 mars 2009, Date de fin: 30 juin 2012,
The baking industry includes companies that make value added products including bread, buns, rolls, doughs, desserts, crusts, pastas, cookies, biscuits, crackers etc. that are either baked or frozen. The use of refrigeration technology has made a bakery's location independent of its customers, thereby broadening the geographic market potential and contributing to the growth of this sector. However ...
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