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Freshly baked rolls from the climate chamber

24.10.2012 - (idw) ttz Bremerhaven

Market-ready technique uses 50 percent less energy. Research Project NanoBAK on euronews.

How is it possible to obtain an excellent quality of bakery products and simultaneously save energy during the baking process? In the research project NanoBAK, the ttz Bremerhaven is developing a climate chamber which solely uses finest mist to produce baked goods. This novel baking technique saves a lot of energy. Euronews presents in a video how the bakery Sikken applies the NanoBAK technology. Bremerhaven, 24th October 2012. The production of bakery goods goes along with high energy consumption. This is not only threatening the environment but also increases the production costs of bakeries, which is in turn reflected by higher consumer prices for bread, rolls & co. In response to this issue, the research project NanoBAK developed a fermentation chamber with an innovative humidification system which leads to an increased product quality and a significantly reduces energy demand during production. A short euronews movie presents this technique and shows how the traditional bakery Sikken (Emden) utilises it in their production. For more information on the project and the video, please visit the ttz website (http://www.ttz-bremerhaven.de/en/research/food/research-projects/901-nanobak.html) or euronews.

Within the scope of NanoBAK, the ttz Bremerhaven and its project partners developed and evaluated a novel and market-ready climate chamber with a Nano-Aerosol Humidification System: ultrasound sets water molecules into oscillation, whereby smallest droplets are formed which are then channeled into the fermentation chamber. Here the fine mist gets into the dough. In the end, the constant distribution of humidity in the fermentation chamber allows the production of bakery goods on a high quality level. Not only does the novel technique increase the durability of baking products, it does also give rolls an appealing shine, a better fenestration and a consistent crust.

Additionally and more importantly, the technology leads to considerable energy savings. The humidification system, which usually has the second largest energy demand in the fermentation process, becomes negligible with the NanoBAK technology (only 2 % of conventional humidifiers). The energy demand of the whole fermentation process is reduced by up to 50% when using the NanoBAK technology. Using the NanoBAK technology will therefore provide substantial economical and ecological advantages to the entire baking industry.

The aim of the NanoBAK project is to test, evaluate and optimize the innovative humidification system. Crucial to achieving this aim is the MicroTec technology which targets the production of high-quality and long-lasting bakery products by the realization of a constant humidity distribution and the reduction of energy consumption during the fermentation process.

NanoBAK is a collaborative project funded by the European Commission under the 7th Framework Program.

ttz Bremerhaven is an independent provider of research services and operates in the field of application-oriented research and development. Under the umbrella of ttz Bremerhaven, an international team of experts is working in the areas of food, environment and health. http://www.ttz-bremerhaven.de

Contact:

ttz Bremerhaven
Christian Colmer
Head of Communication and Media
Fischkai 1
D-27572 Bremerhaven
Tel.: +49 (0)471 48 32 -124
Fax: +49 (0)471 48 32 129
ccolmer@ttz-bremerhaven.de

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