Further information

To bake quality bread, one of the key ingredients is moisture. Researchers have developed innovative ultrasonic humidification technology. In this week’s Futuris, we peek into the ovens at a bakers. Flour, yeast, water and salt. If the recipe is simple, the process is more complex than it seems, especially in the key stage of fermentation. Once shaped, the dough rises in rooms where temperature and humidity are closely controlled. Here in Nantes, this semi-industrial bakery is testing an innovative technology where moisture is produced thanks to ultrasound.

Further reading

http://www.euronews.com/2016/04/04/baking-better-breadwith-ultrasound