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4 Projects
Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment (EU-FRESHBAKE)
- Start date: 2006
- End date: 2009
- Participant: Belgium , France , Germany , Hungary , Poland , Russian Federation , Spain
- Sector: Bakery and farinaceous products
Goal: i.a. reduce energy consumption of bake-off technology Technology: i.a. development of infrarot oven which can save 34% of energy compared to a similar electric oven
Novel climatic chamber with an Innovative, energy-saving Nano-Aerosol Humidificaction System for the manufacture of high quaity Bakery products (NANOBAK)
- Start date: 2009
- End date: 2012
- Participant: Czech Republic , Denmark , Germany , Switzerland
- Sector: Bakery and farinaceous products
The overall aim of the NanoBAK project is the implementation of an energy-efficient management and production system in the baking industry.
Innovative and energy-efficient proofing/cooling technology based on ultrasonic humidification for high quality bakery products (NANOBAK2)
- Start date: 2013
- End date: 2015
- Participant: Belgium , France , Germany , Italy , Netherlands , Spain
- Sector: Bakery and farinaceous products
Provision of an innovative, safe and energy efficient solution for bread-making processes in SME bakeries
Sustainable and efficient food processing and cooking sytem (EFFICIENT COOKING)
- Start date: 2015
- End date: 2015
- Participant: Spain
- Sector: Bakery and farinaceous products
Energy Efficient 3D Food Printer
