The purchase of a vacuum conditioning system is associated with relatively high investment costs, but can contribute to significant advantages in the quality of some baked goods. Before making an investment, a bakery should carefully consider which baked goods are to be cooled with vacuum conditioning and which baked goods properties are to be achieved. Any loss of flavour can be partially compensated for by adding malts or sourdoughs. An increased flavouring dosage may be necessary for filled baked goods. The recipes and baking programmes then have to be adapted accordingly, the work processes changed and the staff trained.
Some of the advantages and disadvantages of using vacuum conditioning are shown in the following table.
