Equipment for baking food products with varying pressure that gives special organoleptic properties, greater homogeneity in the final product and cost savings
Vendor Organization : University of Valladolid / Spain 
Type of Organization : Technology transfer organization (TTO)
Type of Tech Offer : Technology
Current Development Status : Working Prototype or Samples Ready for Testing
Required business relationship : License agreement , Technical cooperation - testing of new applications , Technical cooperation - adaptation to specific needs
Sector : Food & drink
Domains of Knowledge : Engineering & Technology
Tags : Baking food, Bakery, Bread, pastry, organoleptic properties, Food






