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Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens (LEO)
Start date: Jan 1, 2014, End date: Dec 31, 2015,
The LEO project will enable small-to-medium sized oven producers and bakeries to exploit two key research results from the completed FP6 EU-FRESHBAKE project, “Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit Of the Consumer and of the Environment” (Project no. 036302).The key results to be exploited in the LEO project consist in an Infrared ove ...
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