CORDIS Project
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This project aims to improve the efficiency and quality of baking processes by introducing a new ceramic baking plate called Thermoback. The innovative design promises significant energy savings, durability, and enhanced product quality for both industrial and craft bakers.
In average Europeans consume 650kg of bread per person per year.
To answer the increasing demand in term of variety and quality, both industrial and craft bakers need to improve qualitative, economic and energetic process efficiency.
The current baking plates in the ovens are made from concrete and are energetic inefficient, having a low life expectancy and reduce the quality of the products.
Conrad Liphard & Söhne has developed a new and innovative baking plate from ceramic with outstanding b…
HESSISCHE SCHMET ZTIEGEL UND SCHAMOTTSTEINFABRIK CONRAD LIPHARD & SOHNE GMBH
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