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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 PROJET  TERMINÉ 

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 climatic chamber with an innovative, energy-saving nano-aerosol humidification system for the manufacture of high quality bakery products). In the frame of this collaborative research project a novel humidification system based on the generation of micro-droplets using ultrasound was developed and tested for the use in bakeries – especially in the proofing process. Compared to conventional humidifiers, where water is heated up, evaporated and cooled down to the required temperatures the NanoBAK system operates at a very low level of energy consumption. The produced technical and scientific results have been excellent and very promising in terms of energy and cost efficiency.Based on these valuable outcomes, it is planned that within NanoBAK2 pre-commercial prototypes will be constructed, implemented and demonstrated at SME bakeries. The NanoBAK technology will be further specified, broadening the application range and overcoming still existing shortcomings. It will be adapted to the specific requirements of small and medium sized SME’s in the bakery industry, applied and demonstrated in praxis and developed to direct market applications.



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