• The bakery industry is going through one of the most dynamic periods in its history. As the world's population grows, the demand for bread remains constant or even increasing, especially in developing countries where the product is not permanently on consumers' tables.
At the same time, consumers around the world are increasingly demanding products with clear health benefits and a reduced environmental impact. The pressure is twofold: on the one hand, agricultural resources are becoming increasingly limited, on the other hand, food waste remains at an alarming level.
According to recent data, almost 80% of the world's population has bought bread or bakery products in the last year, and the segment "freshly baked" dominates market growth. However, the same consumer who fills their shopping cart with baguettes and rolls is now demanding lower-carb, gluten-free or functional options. The pace at which these demands are emerging often outpaces the ability of traditional bakeries to adapt.
Game-changing technology
One of the solutions that is rapidly gaining ground is Vacuum Cooling & Baking Technology (vacuum baking and cooling) proposed by the Dutch company Verhoeven Bakery Equipment Family. By lowering the atmospheric pressure in the baking chamber, the boiling point of the water drops dramatically, allowing baking at much lower temperatures than in classic ovens. The result? A bread with a larger volume, a more airy and softer core, a crispy crust and, above all, superior stability – without the risk of cracking. "leave" after cooling.
Another advantage of the revolutionary technology is that the time spent in the oven is reduced by up to 40%, and cooling is done in just a few minutes, to an internal temperature of around 25 °C. The savings are considerable: reduced energy requirements, fewer ingredients (due to higher yield) and a much faster production flow. For bakers producing gluten-free bread or low carb – categories that grow by over 8% annually – this technology solves one of the biggest challenges: precise humidity control.
Waste, enemy no. 1
In Europe, over 12 million tonnes of bread are thrown away every year – around 15% of total production. The saddest part is that most of the carbon emissions associated with a loaf of bread occur before the flour even reaches the bakery: during the wheat cultivation, irrigation, harvesting. So every slice saved from the trash means a real reduction in the ecological footprint.
Until now, unsold bread was most often transformed into animal feed, breadcrumbs or fertilizer. A much smarter approach is upcycling-ul: turning leftovers into a valuable ingredient for new recipes. A concrete example is powder obtained through a controlled process of automated fermentation of unsold bread in the store and returned to the bakery. The result is a dry powder, stable for months, which can be added directly to fresh dough – just like flour. The taste is enriched, the nutritional value increases, and the amount of bread thrown away is significantly reduced.
To the circular bakery
By combining technologies that save time, energy and raw materials with solutions that reintegrate waste into the production chain, the bakery industry is starting to look completely different than it did a decade ago. It's not just about economic efficiency, but about a model where the quality of the finished product increases while the impact on the planet decreases.
The future of bread is no longer just a marketing promise. It is already being baked in bakeries that have the courage to invest in technology and the circular economy – and it is slowly making its way to our tables.
Article source: Vacuum Cooling & Baking Solutions: The Coolest Invention Since Man Controlled Fire ; Give Loaf a Second Chance.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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