Dryer for the baking industry WAVEDRY+

grainstationary

REDUCE ACRYLAMIDE, ENHANCE FLAVOUR AND CRISPNESS Radio frequency post baking drying allows to eliminate the excess moisture from the product rapidly and efficiently, without causing over-baking (excessive browning) of the surface, with added benefits to productivity and quality. ->Moisture reduction and leveling RF drying allows to achieve an accurate moisture level inside the product and to reduce cross-band moisture differential at the exit of the baking oven. ->Enhanced flavour and crispness The RF treatment improves flavour retention, colour control, crispness and shelf-life. It also reduces checking problems. ->Reduced acrylamide formation Final drying by RF allows to reduce surface browning and Acrylamide formation. ->Higher oven throughtput Final RF drying increases conventional oven throughput and reduces bakery floor space requirements and energy consumption. The process control is instantaneous and accurate.