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1 Project
Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment (EU-FRESHBAKE)
- Start date: 2006
- End date: 2009
- Participant: Belgium , France , Germany , Hungary , Poland , Russian Federation , Spain
- Sector: Bakery and farinaceous products
Goal: i.a. reduce energy consumption of bake-off technology Technology: i.a. development of infrarot oven which can save 34% of energy compared to a similar electric oven
