Vacuum Cooling will become a part of your baking process, by moving the last 20 – 40% of your baking time to the vacuum cooler.
During the cooling process, the pressure in the chamber – and thus the boiling point of water – is continuously reduced; the moisture in the bread will start to boil. The presence of steam during the process allows the starch gelation process to continue, allowing your products to further bake, while cooling at the same time.
This process takes place at an increasingly lower temperature, because the cooking energy (=heat) is directly extracted from the bread!
