MISTING THE BREAD DOUGH
HIGH-PRESSURE MISTING OF BREAD DOUGH IN THE BAKERY LABORATORY
FOGGERS FOR THE FOOD INDUSTRY BRUMSTYL
At first sight, in bakeries, misting optimises dough production. In fact, relative humidity is a determining factor. If the humidity level is too low, the volume of the dough shrinks and the finished product becomes smaller. On the other hand, if the humidity level is too high, the texture of the product deteriorates.
What’s more, bakers keep their own secrets for the uniform size, colour and texture of their bread.
They also use our high-pressure misting system to spray the loaves before putting them in the oven to create a beautiful crust during baking.
The misting system can also be used to suppress flour dust that is harmful to employees. To do this, misting nozzles are placed at strategic points. The mist then catches the very fine, annoying flour particles and knocks them to the ground.
This very light mist also lowers the temperature for greater working comfort. And rightly so, it also acts as an air-conditioning system for bakery ovens.
To sum up, mist humidification enables :
- make quality breads.
- prevent bread dough from drying out.
- remove flour dust from ambient air.
- cool bakery ovens.
- improve working conditions for bakers.