How constant is the quality of your dough? 

Jasca's unique, custom-made air misting system reduces dehydration of your dough (products) and gives consistent quality. It ensures even heat distribution while keeping humidity stable. Dough is fragile and very sensitive to dehydration during the proofing process, for example. Often the ambient temperature in a proving cabinet or room is sufficiently warm, but the humidity is too low or the dough still cools down during the proving process. The core and outer sides of the dough rise at different rates and an irregular crumb structure results. Optimising every process in the bakery with the right balance between humidity and temperature will keep the quality of your dough constant.

How does it work?

The Jasca atomising systems are specially designed for atomising oil- or water-based liquid products. The system roughly consists of a central control box, a pipe network and one or more atomisers with flow regulators. Special (mobile) atomisers are used to atomise normal tap water with compressed air into an extremely fine mist. At a short distance from the atomiser, almost all the water is already evaporated. And that is a big advantage over using steam. Because the moisture is introduced into the room as an extremely fine mist, the total energy consumption is only 10 to 15% compared to a system with steam humidification.

‘There is no loss of product in the kneader during the kneading process, dough cooling is optimal and swirling flour dust is almost completely reduced.‘