Page 48 - Baking Europe Journal - Winter 2022

ENERGY
48 HYDROGEN

• A 1.2 MW forced draft test furnace gas-fired heating and drying for most Baking trials
identified no issues. of its high throughput operations. This The objective of the baking trials was
• A 55 MW glass furnace trial extends to steam generation for to evaluate the effect of a 20% H /
concluded no operational or process heating as well as direct gas 80% NG mixture on the bakery
product quality issues were use. Baking is no exception and it is product quality for bread, cake and
identified. widely accepted that a bakery oven is biscuits. It was not anticipated that
• A bakery oven (bread, biscuits and the most energy greedy part of a significant differences in baked
cakes) using NG/H blend, trialled at bakery and, therefore, offers the product quality would be observed,
Campden BRI and recently greatest potential for CO emission but necessary to confirm this through

2
completed, resulted in no issues. reduction. experimental trials.
• State-of-the-art ceramics kiln
used for bricks, refractories and This was investigated within the The questions posed were based on
tiles, was installed and tested by HyDeploy project, using the pilot the differences in the calorific value
Lucideon, a materials technology baking facilities at Campden BRI. and combustion air to fuel ratio that
company. These trials were recently completed might change the oven heat
• 7 MW operational steam boiler and are being written up to add performance and affect the baking
trialled with Unilever. to the evidence base that will support performance. Also, the increased
the Government’s decision on quantity of water in the combustion
The food industry is a major user of hydrogen. gases may change both the external

BAKINGEUROPE Winter 2022/2023
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