posted by: Ester Gomez The baking industry is constantly evolving, with innovation driving efficiency, quality, and sustainability. Over the past 5-10 years, one of the key technologies transforming the way bakeries cool their products is Vacuum Cooling. This method, already widely adopted in regions like Europe and North America, is now making its mark in Australia and New Zealand, offering bakeries the opportunity to significantly reduce cooling times, save energy, and improve product shelf life.
On March 17th, join us for an exclusive webinar where industry leaders will dive deep into how vacuum cooling can revolutionise bakery operations. We’ve brought together a panel of experts, including Hans Juursema, a global leader in vacuum cooling technology and founder of Weber Cooling, Giel Vermeulen, a 5th Generation Master Baker from the Netherlands, Samuel Suarez, an award winning Spanish Master Baker and Nick Hanley, Global Sales Manager at Weber Vacuum Group. They will all share their insights into the technology, its practical benefits, and the success stories of bakeries that have already adopted it.
Whether you’re a bakery looking to modernise your operations or simply curious about the potential of vacuum cooling, this event will provide you with the knowledge and resources you need to make informed decisions and take your business to the next level.
Hans Juursema
Founder, Weber Vacuum Group
Hans is a global leader in vacuum cooling technology, known for his strategic vision and hands-on approach. He is committed to educating businesses on the efficiency, sustainability, and cost-saving benefits of vacuum cooling. Under his leadership, Weber Vacuum Group continues to innovate and expand its footprint worldwide, helping food producers optimize their processes and improve product quality.
Giel Vermeulen
Master Baker
A 5th-generation baker, Giel brings a wealth of experience and passion for the baking trade, specialising in sourdough, long fermentation, and laminated dough. He has contributed to renowned bakeries and is now a trusted advisor and trainer for Weber Cooling, helping bakeries around the world optimize their cooling processes.
Samuel Suarez
New Product Development Manager
With 20 years of experience in the baking industry, Samuel specialises in new product development for large-scale bakeries, focusing on sourdough part-bake, frozen dough, Viennoiserie, and puff pastry. His expertise in product development, troubleshooting, and understanding bakery trends makes him a key player in advancing baking technology.
Nick Hanley
ANZ & Asia Sales Manager, Weber Vacuum Group
Nick is passionate about innovation and works closely with industry leaders, partners, and manufacturers to implement cutting-edge solutions that reduce cooling time, extend shelf life, and lower energy costs. His expertise spans all aspects of vacuum cooling technology, making him a trusted advisor for bakeries looking to modernise their operations with vacuum cooling technology.
Ester Gomez
BDM Food Cold Chain Solutions, Heuch Cooling Solutions
is the Business Development Manager at Heuch Cooling Solutions, where they specialise in providing innovative cold chain solutions to industries from baking, food production, meat & poultry and more. With a focus on helping companies enhancing operational efficiency through the offering of cooling technologies that streamline processes, reduce energy costs, and improve product quality.
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