Innovative heat management system for more sustainable baking (INNOVBAKE)

The UK bakery industry is a major energy using sector, currently consuming in excess of of 2,000 GWhr of per year - equivalent to emissions of about 570,000 tonnes of CO2 annually – in producing around 4 billion bakery products each year.
INNOVBAKE is a TSB part-funded collaborative research project which brings together six partners (C-Tech Innovation, Campden BRI and bakers Jacksons Bakery, Greggs, Allied Bakeries and Frank Roberts) with the aim of reducing the energy consumption of the UK bakery industry.
The INNOVBAKE project aims to develop an innovative low-energy baking system based on a two-step process consisting of an accelerated conventional baking stage followed by a novel post-baking cooling step. This reduction in baking time alone, could reduce the overall energy consumption of the sector by as much as 20% - a saving of more than 100,000 tonnes of CO2 each year.