A vacuum may usually be understood as a space entirely devoid of any matter, but it’s quite the opposite of emptiness when it comes to vacuum technology in bakery.
As Cetravac celebrates 25 years of working in the baking industry, Baking+Biscuit International analyzes with its founder, Adolf Cermak, the opportunities of the unique, patented vacuum technology perfected by cetravac and bakeXperts.
Verhoeven Family of Companies launched its latest technology, its vacuum cooling and baking technology, remotely. However, equipment testing and adjusting the process to the specifics of the destination environment is key.
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
Swiss companies Cetravac and bakeXperts will develop solutions together starting this year, under the leadership of bakeXperts – the manufacturer of the UDO vacuum shop oven.
Swiss companies Cetravac AG and bakeXperts entered and agreement to be exclusively represented on the Polish market starting this year, by the trading and service company Giko from Tarnowskie Góry.