Vacuum conditioning advantages and benefits
Cetravac vacuum conditioning
Shorter baking time
Fast cooling
Quality improvement / Define qualities
Find out more about how vacuum conditioning functions
Supplying to and initially stocking branches from a central production facility imposes special requirements regarding quality, freshness and costs. Central production using vacuum conditioning can help you increase your quality while reducing costs and stress at the same time.
Improved overall impression
Improved volume – no sagging creases on rolls, no Danish pastries with soggy bottoms, fillings, e.g. quark, fill the whole space
Fillings are more enjoyable (Danish and puff pastry products)
Longer-lasting crispness – tender flaky crust the whole day long
Longer appearance of freshness
Guaranteeing consistent quality with no weather-related fluctuations
Increased attractiveness of spelt- and gluten-free baked products – more volume and stability
15 – 30% shorter baking times
Increased capacity and capacity utilisation
Less use of resources – saving “expensive” energy in the shop
Saving set-up times in branches
Saving working time when initially stocking branches
No more hectic mornings if goods are perfectly baked in the production unit
Staff in the branch can start work later but are nevertheless better prepared and can concentrate on friendly service to customers
Premium quality and great flexibility
Baked products Ready To Eat
Industry
For the baked products industry as the only quality and energy-efficient alternative to conventional refrigeration, chiefly where there is a need not to have an additional baking process.
Branches / Caterers
For chain store companies and caterers who use vacuum technology to deliver conditioned, fully baked frozen products to where they are to undergo final processing or be sold, but without being baked again.
Simply thaw and enjoy
When the “Ready to eat” process is used, thawing out is all that is needed to make baked products with a moist crumb and crisp crust available quickly. Simply conjure up ready-to-serve, fully-baked premium quality products without another baking process. As a result, products stored frozen have a crisp crust after thawing out as if they were freshly baked. Ready to eat is widely used, e.g. for bread rolls, baguettes and Danish, and can be stored frozen for up to 90 days.
With Ready to eat, you benefit from increased
more moisture in the product, because no additional baking process is needed, thus your products stay fresh longer
Products in an instant for snack business or catering, unsurpassably crisp and fresh
A big plus in saving preparation time
Fresh goods without baking, for Sunday sales and catering
Ultra-fast resupply of exactly the amount you need
Production of larger batches during the day
combined with lower costs at the same time
15 – 30% shorter baking times
Increased capacity and capacity utilisation
Less use of resources (energy, personnel)
Saving of lead time in branches
Daytime production, no night shift premiums
Cetravac vacuum conditioning enables white-baked goods of unprecedented
quality to be supplied, together with the opportunity to replace dough pieces with prebaked products. Moreover,
vacuum technology helps when precooling products to prepare them for frozen storage.
Optimising processes
Compare the process as exemplified by the central production of par-baked bread rolls (frozen) for baking off in branches:
Conventional
Cetravac vacuum conditioned
An overview of your benefits
Shorter baking times and elimination of energy-intensive freezing processes
Capacity utilisation increase by up to 30%
Reduce energy costs by up to 60%
Investment costs savings: frozen food vehicle, shock freezer, frozen food warehouse, operating space
Reducing operating costs (logistics, energy)
Potential saving in branches
You achieve improved shelf life, quality and flexibility at the same time:
Increased storage lifetimes
- More than 5 to 7 days in a cold-room
- 3 to 4 days even at room temperature
Greater volume and improved stability
Optimising ability to respond to fluctuating customer flows
Established fact: Par-baked products treated with Cetravac vacuum conditioning cannot be manufactured any more economically or ecologically.
Find out how baked products manufacturer Kuchen-Peter uses Cetravac technology to create a win-win situation for itself and its commercial customers.
Vacuum before frozen storage is also the rule for the ‘Croissant King’ fredy’s. Find out more about fredy’s success story with Cetravac.
Fast further processing – cooling, slicing, packing
Vacuum conditioning guarantees ultra-fast cooling, so slicing and packing can take place promptly. Vacuum conditioning can also be used to precool goods before the freezing process.
Cetravac technology for fast cooling of baked products of all types and sizes, e.g. toast, sliced bread, cakes etc. … down to the required slicing firmness and/or packing temperature.
Vacuum conditioning achieves:
- A reduction in cooling time from 2 – 6 hours to 2 – 6 minutes
- The critical temperature range from +60 to +30°C is passed through in 2 – 3 minutes
An overview of your benefits
Maximum mould resistance and freedom from germs for 1 – 2 weeks
No need to use preservatives
Reduced use of protective gas
50 – 70% smaller footprint and less equipment (no need for cooling trolleys, cooling spirals and cooling-down Areas)
Extended minimum shelf life
Increased dimensional stability – attractive appearance – loaves have a stable shape and don’t form a waist
Cetravac vacuum conditioning is also easy to combine with MAP (Modified Atmosphere Packaging): pure air and/or protective gas ensures additional minimum shelf life prolongation
In addition to optimised quality, freshness and profitability, Cetravac vacuum conditioning also offers new opportunities and potentials for your business, e.g. its use for zwieback, panettone, gluten-free products etc, … and reaching new customers through Ready to eat.
