Bread and bakery products are among the best-loved foods for their flavour, fragrance and softness, but these characteristics are lost over time due to processes such as dehydration and mould formation.
To make baked products last longer, while preserving quality and taste, there are various techniques, including vacuum cooling.
The product, freshly baked, is placed under low pressure to decrease the evaporation temperature of the water and accelerate cooling.
This method offers several benefits:
- It protects the crust and crumb of the product, preventing the redistribution of water that causes firming and loss of crunchiness.
- It maintains the product’s aromas and fragrances, as the vacuum prevents the volatilization of odorous substances.
- Minimizes the danger of microbial contamination, as the vacuum removes oxygen and inhibits the growth of bacteria and moulds.
- It increases the shelf life of the product, as the vacuum extends the storage time at room temperature or in the refrigerator.
Vacuum can be used for different types of bakery products, such as croissants, cakes, breads, biscuits, brioches, etc., and can also be combined with other techniques, such as freezing or vacuum packing, to achieve even more efficient and longer-lasting preservation.
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