We all are aware about the use of Vegetable Cooling System. But have you ever wondered the need of bread cooling system like Vacuum Cooler for Vegetables?

Once the bread has been cooke, it enters a critical phase: cooling. Getting the bread on packaging as soon as possible is the goal. However, if you want to do this quickly or slowly, you’ll be left with poor quality or a waste of products. The main goal of cooking is to decrease the internal temperature of the baked bread from93–97°C (200–208°F), depending on coming out of the oven, to 32–43°C (90–110°F).

How is bread coole?

The crumb and crust of baked bread lose moisture as they contain different amounts of water. This can be managed in several ways:

1.By placing the cooling racks on the cooling racks after depending (natural or ambient cooling)
2.In wholesale breadmaking operations, automatically using racks, pans, or conveyor belts (or spirals)

Too much time cooling:

1.It is too cold inside
2.The finished product is more crumbly, brittle, and hard to eat (drier)
3.Dryness and loss of moisture contribute to the faster aging of a loaf

Not enough time cooling:

1.When the bread passes through the slicer, its sidewalls will be weak and may collapse
2.The loaf will have excessive moisture, and the crumb will be too soft, resulting in ragged slices and perhaps tears in the slices.
3.The slicer blades are gumming up, resulting in longer downtime
4.Pilling of the crumb

Some of the other products:

ICE Block Machine | Flake ICE Machine | Vacuum Cooling for Bread & Bakery | Bread Vacuum Cooler | Seawater Flake ICE Machine | Tube ICE Machine | Vacuum Cooling Machine