POST BAKING
POST-BAKED PRODUCTS
Post Baking Drying
Common Product
Appetizer Snacks - Baby Cookies - Bagel Chips - Biscuits - Bread Croutons - Bread Sticks - Butter Breakfast - Cookies Cereals - Cheese Thins - Chocolate Cookies - Choux / Eclairs - Coconut Rings - Cracker Biscuits - Crispbread - Custard Cream Shells - Matzo - Meringues - Oat Pretzels Flake Cookies - Puff Pastry - Rusk Biscuit - Shortbread - Sponge products - Wafers
RF Technology
Radio Frequency (RF) post-baking drying offers a rapid and efficient method to eliminate excess moisture from products while simultaneously avoiding issues such as over-baking or excessive browning of the surface. This approach brings notable benefits to both productivity and product quality.
The task of removing excess moisture from a baked product poses a challenge. Conventional ovens struggle to effectively transfer heat to the center without the risk of over-coloring. Furthermore, the process can lead to the formation of acrylamide and the appearance of cracks in the product, even without any mechanical stress. However, the RF electromagnetic field possesses a unique capability to volumetrically and selectively transfer energy to the moisture within the product. By overcoming the low thermal conductivity and the barrier created by the crust, RF drying directly targets and dries the wetter center of the product without compromising the desired color or causing excessive browning.
Through the implementation of RF post-baking drying, manufacturers can achieve remarkable results. The excess moisture is swiftly and precisely removed, optimizing the drying process and enhancing overall productivity. Furthermore, this approach ensures that the quality of the product remains intact, avoiding undesirable effects such as over-baking, acrylamide formation, and cracks. RF technology provides an effective solution to efficiently eliminate excess moisture from baked goods while preserving their desired appearance and quality.
The FLUX Advantage
Moisture reduction and leveling
RF post-baking drying rapidly and volumetrically removes excess moisture from the product, reaching the wetter center without over-drying the surface. This targeted energy transfer helps level moisture content throughout the product, improving consistency and reducing the risk of under- or over-dried zones.
Enhanced flavor and crispness
By drying moisture efficiently while preserving the surface color, RF technology enhances the product’s texture and crunch without compromising taste. The result is a crisper bite and a more pronounced flavor profile, with moisture control that maintains overall product quality.
Acrylamide formation decreased up to 35%
RF post-baking drying mitigates pathways that lead to acrylamide formation, reducing its incidence by up to 35% in many cases. This helps improve safety and quality without sacrificing the desired appearance or texture of the baked goods.
Proven Solutions
Real-world implementations of our customized technology.