Prolong bread shelf life with alcohol atomisation

Contrary to popular belief among bakers, baking at high temperatures is insufficient to eliminate harmful yeasts and moulds in dough. Research suggests that alcohol is effective in this regard. Jasca’s alcohol atomisation solution empowers you to atomise alcohol directly into your bread bags. This dual-action approach disinfects your bread bags while preventing fermentation and mould. The result? Longer-lasting bread and optimal hygiene.

Less spoilage and more flexibility with alcohol atomisation

While many harmful bacteria indeed perish during baking, certain moulds and yeasts endure. Without adequate measures, these spores germinate at an accelerated pace, causing your bread to lose freshness and spoil prematurely. By ensuring a controlled bakery environment with alcohol misting at your packaging line you can reduce germ counts. This allows for more flexible production schedules and logistical distribution—enabling extended storage and more efficient product allocation.

Self-cleaning customised alcohol atomisation

Jasca’s alcohol atomisation technology incorporates a self-cleaning mechanism. This improves hygiene standards within your operations, and coupled with a reduction in inspection frequency translates to further cost savings. Every component of our machines is ATEX* certified, ensuring your employees' safety. As each bakery is unique, we are happy to give advice tailored to your situation.