Regarding our MagnaCool range of products, we continuously seek ways to improve the quality and efficiency of bakery production. We are proud to share the findings from a recent collaboration with the University of Ghent in Belgium, led by Professor Michel De Paepe, a renowned expert in combustion and heat mechanics.
The study involved the installation of ten sensors on our innovative MagnaCooler system, which were used to collect data over six weeks. This data allowed us to make significant improvements to our cooling technology, enhancing both performance and product quality.
How Our Cooling System Works:
Ambient air is filtered through specialised bag filters (type F7) before being pressurised and evenly distributed over baked products.
Built-in sensors monitor both the outside air temperature and the temperature of the baked products, enabling precise control.
The system prevents drying out by adjusting the damper settings based on real-time temperature and humidity data.
Outgoing air is filtered to remove dust and flour, ensuring a clean process that also respects environmental standards.
The Results?
By fine-tuning our cooling system, we have found that not only does it efficiently cool baked goods, but it also helps to retain moisture and flavour, leading to a superior taste and extended shelf life.
Professor De Paepe confirmed the effectiveness of this system, explaining how it’s possible to cool products to temperatures lower than the ambient air temperature through the process of evaporation. This scientific breakthrough ensures that our products maintain their quality while staying fresh for longer periods.
For more detailed insights into this study, and how our solutions can benefit your bakery, please visit our website www.magnacool.co.uk or contact us directly.
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