In summer, Van Manin's Baker face serious problems. In summer, there can be up to 15 grams of water per kilogram of air. Bread and bread will come out of the oven, crispy and crispy, then processed in a cooling tower, and further cooled in the production hall. This process continued throughout the evening, and then the bread was prepared and distributed to 50 stores. But in summer, the crispy condition disappears during the cooling process. The crispy texture of the bread shell is poor
The continuous decline in bread shells has attracted great attention in van Maanen Bakery. How to solve problems is a problem that no one can solve. Until Mr. Peter Schmidt of van Maanen Bakery came into contact with the dehumidification production space. Baker have found that water management plays an important role in baking and bread production. During the cooling process, each bread emits a little water. For a loaf of bread, it's not a problem, but when it comes to thousands of loaves, it's a different thing. That's a lot of moisture. In addition, in summer, the surrounding moisture content is the highest, which allows the bread to absorb moisture again after cooling
Peter Smit said, "After deciding to optimize the product, we bear a huge burden." PARKOO controlled the entire implementation process and clearly pointed out which steps. Considering the necessary ventilation for the production team The simplest and most effective solution to this problem is to solve the problem of "absorbing moisture from the air". PARKOO has over 13 years of experience in air dehumidification. When processing or producing hygroscopic products (such as bread), it is important to manage moisture according to product specifications and the adsorption Contour line#Temperature and related subjects of the product. In the van Fanning, the production space is constantly maintained at a relative humidity of 50-60%. This means that in the summer, the problem with bread is solved, so they will become crispy and crispy in front of customers
