This is how Vacuum technology works

Perfect Quality.
Maximum Efficiency.
Sustainable Success.

Vacuum conditioning is based on the physical relationship between pressure and the boiling point of water. This allows for particularly gentle and efficient cooling of moist baked goods – from the inside out.

Based on this principle, Cetravac AG has developed an innovative process that specifically targets the optimal moisture content of the products. Within minutes, the result is impressive in terms of quality, stability, and cost-effectiveness. The controlled release of the vacuum at the end of the process not only restores the original volume but often even surpasses it and stabilizes it permanently. At the same time, the low final temperature ensures a high level of microbiological safety.

BENEFITS

Outstanding Product Quality
● Perfect appearance with more intense color nuances
● Greater volume without creases
● Long-lasting crispness and improved freshness
Efficiency in Production and Sales
● Increased output with existing ovens
● Direct supply to retail outlets from production possible
● Up to 50% less baking time in the store
Maximale Prozesssicherheit
● No weather-related quality fluctuations
● Consistent results – regardless of external influences
Greater Flexibility & Cost-Effectiveness
• Storage of semi-baked goods at ambient temperature for several days
• Larger batches and optimized production planning
• Loaves of bread and toast can be sliced immediately after baking
Sustainability & Employer Attractiveness
● Reduced energy consumption and
● Lower CO₂ emissions
● Less night work in production
Measurable Added Value
● Increased sales through visible improvements
● Improved product quality

Advantages & Benefits

This is how Vacuum technology works

BENEFITS

Outstanding Product Quality

Efficiency in Production and Sales

Maximale Prozesssicherheit

Greater Flexibility & Cost-Effectiveness

Sustainability & Employer Attractiveness

Measurable Added Value