"Two age-old technologies combined,
a revolution in the baking industry”
A hybrid bakery process that combines Steaming & Baking.
During this process the product is pre-cooked in a steam tunnel before it is shortly oven baked to obtain final color and flavor. This process allows you to reduce sugar and fat levels in the product while maintaining its original taste and texture.
• Capacity: 5.500 -20.000 pcs/hr.
• Turn-key process
• Test equipment available for
market testing and product development
1. Batter mixing
2. Paper cup denesting (optional)
3. Batter depositing
Financial & efficiency
• Cost reduction on ingredients
• Saving on energy
• Less baking time
• Less bake loss
Product & consumer
• Up to 40% less sugar
• More natural flavor, soft textur
• More product volume
great flavor and texture
Health & planet
• Less calories
• Improved CO2 footprint
• Cup cakes
• Other baked products
A hybrid process where we steam before frying. Highly beneficial for fried yeast and batter products to reduce fat absorption while obtaining a lighter & fluffier texture. Bakeries obtain gigantic financial savings while reducing the amount of oil in their products.