Energy into dough
In the past five years, together with partners, Dr. Peter John, CEO of RPE.InfraTherm GmbH, has developed a new technology to transfer energy into dough that differs from baking using mainly convective heat.
Tag: energy transfer
In the past five years, together with partners, Dr. Peter John, CEO of RPE.InfraTherm GmbH, has developed a new technology to transfer energy into dough that differs from baking using mainly convective heat.