Nano-Aerosol Humidification System. What a mouthful. It is the latest climatic chamber for baking. Baking has come a long way since the time of manual labor. The once long, arduous process is now reduced with the latest technology. Fortunately, the same delectable taste remains the same. We at Baker’s Pride recognize the importance of new baking strategies. One example is the NanoBak Technology. The system saves money, cuts energy costs, and conveys to the world better bread in one swift punch. NanoBak Technology is a fresh humidification system in which tiny droplets are formed using ultrasound. The droplets provide humidity to the proving chambers and fermentation process reducing energy demands by thirty percent compared to conventional methods. Additionally, weight loss and peeling of crust during refrigeration is decreased. Emden, Germany is the birthplace of this modern baking contraption. The new system with its constant distribution of humidity increases the durability of breads, pastries, cakes, and donuts. The baking industry also benefits with decreased energy costs on the production line resulting in economical and ecological advantages. With NanoBak Technology’s mechanical assistance, small fogs filled with moisture are carried on an air current into the bakery’s proving chamber. Saving money is easy when you have extra humidity to help you along in the essential bread proving stages. This cool baking technology comes as a direct contrast to older, less efficient systems which require more energy for water heating and evaporation at the expense of bakers. Production and product quality is improved with the adoption of NanoBak Technology which ultimately influences the market position in a highly competitive industry. In prior years, the baking processes were infamously unstable due to erratic weather patterns, causing inconsistencies in production. At Baker’s Pride, we have witnessed firsthand the correlation between stable bread quality and the weather. As new technology emerges traditional baking methods will be replaced with controlled weather conditions, production efficiencies and tastier products with longer shelf lives. The future of baking is here.