1. Cooling from 100°C (212°F) to 30°C (86°F) can be achieved in just 3 to 6 min.

2. Compact design: the product is cooled in a 20 m2 piece of equipment.

3. Mold contamination risk is reduced given the relatively sterile conditions in the vacuum chamber

4. Superior crust appearance and better symmetry as product shrinkage is greatly reduced.

5. Slightly higher weight loss since cooling is carried out only through evaporation. This can be compensated fully by optimizing the baking/vacuum process, which can result in a higher water content in the final product.

6. Shorter baking times or reduced energy consumption during baking to compensate for overall moisture loss in the product.

7.Scaling weight at divider and % absorption must be adjusted according to finished product moisture.

8. Textural shelf-life (product staling) is a challenge if bake loss is not properly adjusted to vacuum cooling.

1. Cooling of a pound loaf requires 60 min and 30 minutes for buns and rolls.

2. Large footprint: the product is cooled on a 3,200 ft2 (300 m2) spiral tower.

3. Mold contamination risk with airborne spores from drafts is high.

4.Crust shrinking is a phenomena often difficult to reduce.

5. Lower cooling loss due to combination of convection and evaporative cooling mechanisms.

6. Standard baking and cooling conditions.

7. Standard scaling weight and % absorption.

8. Normal textural shelf-life with emulsifiers and specialty amylase preparations.