Revolutionise your bread quality with cold water atomisation

Is your dough losing its moisture and cooling too rapidly, even when your proving cabinet maintains a sufficiently high temperature? The resulting irregular crumb structure often arises from inadequate humidity levels. To combat this issue, Jasca presents an innovative cold-water atomisation technology. By incorporating the correct technology, you can maintain an optimal equilibrium of temperature and humidity. Our exclusive atomisation system disperses an incredibly fine mist throughout your proofing cabinet or room, ensuring impeccable ventilation, efficient heat transfer, and the preservation of your bread's freshness.

Benefits of Jasca’s cold water atomisation

Jasca’s cold water atomization system is widely applicable in the bakery industry. Our technology makes a difference in your bulb cupboard/point cabinet, prover cabinet and proofing cabinet. There are various benefits, such as you gain greater control over the proofing process, economise on the need for softened water due to the compatibility with regular tap water, and since our cold water misting is energy-efficient, you might qualify for the EIA subsidy.

Reduced maintenance, elevated bread quality

Our cold water atomising technology guarantees minimal unwanted excess heat and provides low-maintenance, uninterrupted processes. The result is bread that's fresher, more tender, and exceptionally delectable. The absence of streaks or hard portions, a thinner crust, and a more appealing appearance will become hallmarks of your product. In embracing this approach, you ensure a superior end-product for your customers—an experience that is truly distinguished. This cold-water atomization system also contains features such as the rotating atomiser, which is tailored especially for extensive surfaces.

Download our brochure on cold-wateratomisation here.