RF assissted proving and baking (RF-ProBake)

Completed

Energy Efficiency(Industry)

Basic and strategic applied research
Applied Research and Development

BIOLOGICAL AND AGRICULTURAL SCIENCES (Agriculture, Veterinary and Food Science)
PHYSICAL SCIENCES AND MATHEMATICS (Physics)
ENGINEERING AND TECHNOLOGY (General Engineering and Mineral & Mining Engineering)

Not Cross-cutting

Project Contact
C-Tech Innovation Limited

Collaborative Research & Development

Innovate UK

01 October 2015

30 September 2017

24 months

£265,028

North West

Competition Call: 1410_CRD2_AGRI_FD_IFSCE - Improving food supply chain efficiency. Activity Improving food supply chain efficiency

Project Contact, C-Tech Innovation Limited

Project Contact, Frank Roberts Limited
Project Contact, Campden BRI Group

Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post-baking. The principle objective of RF-ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35-40% of a plant bakery s energy requirements, with proving consuming another 5% of the energy costs, therefore the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable, however laminated pastries will also be investigated. RF-Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms.Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post-baking. The principle objective of RF-ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35-40% of a plant bakery s energy requirements, with proving consuming another 5% of the energy costs, therefore the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable, however laminated pastries will also be investigated. RF-Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms.Radio Frequency (RF) is currently used by a small number of companies to help remove water from products post-baking. The principle objective of RF-ProBake is to introduce innovation by demonstrating the application of RF during both proving and baking stages of production as a way of increasing baking efficiency and reducing product waste. Baking consumes 35-40% of a plant bakery s energy requirements, with proving consuming another 5% of the energy costs, therefore the potential savings could be large. Bread products will be the focus of this project due to the large reductions in energy and waste that are achievable, however laminated pastries will also be investigated. RF-Probake will lead to process and product innovation, adding value to existing processes while creating new products through the different energy delivery mechanisms.

05/02/18