Dear Sir, I have a bakery in Colombia that produces toasted bread (rusks). I will like to know if you have experience using vacuum cooling in rusks since we don’t only need to cool the bread but we also need to dry it a little more to me able to slice it and then use a depositing machine. Our rusks are only 8 mm thick and are fragile. Right now we have to wait for 8 hours in able to cool the bread before slicing and depositing the rusks on tins. Do you think vacuum cooling can be a solution for our fragile rusks?
Dear Sir,
I have a bakery in Colombia that produces toasted bread (rusks). I will like to know if you have experience using vacuum cooling in rusks since we don’t only need to cool the bread but we also need to dry it a little more to me able to slice it and then use a depositing machine. Our rusks are only 8 mm thick and are fragile. Right now we have to wait for 8 hours in able to cool the bread before slicing and depositing the rusks on tins. Do you think vacuum cooling can be a solution for our fragile rusks?
How much price sir