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Switzerland Business Report 2017

Aston Foods shows Asia modern way of baking using vacuum cooling

With Aston Foods’ complete line of vacuum cooling equipment, Asian bakers can benefit from a major upgrade in production efficiency and product quality

PUBLISHED : Tuesday, 21 March, 2017, 11:28am
UPDATED : Tuesday, 21 March, 2017, 11:28am

Country Business Reports interviews and articles by Discovery Reports www.discoveryreports.com

Asian bakers are up for a major upgrade in production efficiency and product quality as Aston Foods International shares its complete line of vacuum cooling equipment.

Bakers used to wait about 90 minutes for bread straight from the oven to cool down before it could be packaged. As vacuum cooling does the same job in only three minutes, bakers achieve huge cost savings while significantly improving the freshness and shelf life of the bread.

“We are among the first ones to develop sophisticated cooling solutions for bakery products that are not only reliable, but also functionally superior to all other systems available in the market,” says CEO Christian Vetterli. “Also, our presence in all continents has given us genuine global understanding of any kind of bread our customers are likely to produce.”

Aston Foods boasts of its baking centre, where bakers from all over the world can try out their recipes together with in-house bakers using the company’s complete line of vacuum cooling equipment.

We are among the first ones to develop sophisticated cooling solutions for bakery products that are not only reliable, but also functionally superior to all other systems available in the market
Christian Vetterli, CEO, Aston Foods International

Committed to the highest standards of hygiene, Aston Foods’ cooling solutions include the fully automated CONTINUA for industrial lines and the NEREUS for manual rack ovens.

The company’s latest innovation, AEOLOS, is a small vacuum chamber with a built-in oven. With a smaller footprint on the production floor, AEOLOS could help bakeshops inside malls save on rental expenses.

Excited about the growing demand for premium bakery products across Asia, Aston Foods welcomes distributors with the appropriate network. In China, the company would like to work with premium bakeshops such as La Rose Noire in Hong Kong.

“Our technology suits most bakeries that want to produce the best products,” Vetterli says. “These bakeshops already have high quality standards, excellent raw materials and a dedicated staff, and our technology can help them make the best out of all these ingredients.”

Aston Foods International
www.astonfoods.com