SteamBaking
For dough & Yeast based products
“Creating an even better product,
with a higher profit margin”
SteamBaking
For dough and Yeast based products
​
For bread dough and yeast-based products, we apply a hybrid baking process that combines Steaming & Baking or Steaming & Frying.
During this process the product is pre-cooked in a steam tunnel before it is flash-baked or flash-fried to obtain its final color and flavor.
This process also allows you to reduce fat levels in the product while improving its taste and texture.
Our solutions:
• Capacity: 10.000 -20.000 pcs/hr
• Turn-key process
• Our Steam Baking Center of Excellence
is available to bakeries for product
development, market testing and
co-manufacturing of steamed bakery
products.
Process description:
(example Bread)
1. Dough preparation
2. Dividing + rounding
3. Proofing
4. Steaming
5. Flash-baking
6. Cooling / freezing
7. Packing
Process description:
(example Yeast Donuts)
1. Dough preparation
2. Sheeting
3. Cutting
4. Proofing
5. Steaming
6. Flash-frying
7. Cooling
8. Decorating
9. Packing
Financial & efficiency​
• Cost reduction on ingredients
• Saving on energy
• Less baking or frying time
• Less bake loss
Beautifull color
Natural flavor
Faster Baking
Product & consumer
• More natural flavor,
• Soft texture
• Eliminate excess oil on fried products
• More product volume
Beter texture
Stuffings possible
Health & planet
• Up to 50% less fat (fried products)
• Less calories
• Improved CO2 footprint
• Minimize use of palm-oil (fried products)
Applicable to:
• Bread & bakery products
• Fried yeast-based products
“Creating responsible indulgence”
For cake Batter
SteamBaking for Cake Batter
A bakery process that uses steam to bake products. During this process the product is steamed in a steam tunnel.
The heat transfer of steam is more efficient than that of hot air.
This process allows you to reduce sugar and fat levels in the product while improving its taste and texture.
