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Steam can be utilized alone, or as a hybrid in conjunction with frying or baking.

We offer two solutions of applying steam in bakery products:

Our steaming solutions

“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. 

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. 

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. 

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. 

For bread dough

“Creating an even better product, with a higher profit margin”

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SteamBaking for bread Dough

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. 

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