Viasolde’s portfolio consists of smaller machines and machines intended for industrial scales.
Viasolde’s method accurately provides the amount of vitamin D that is indicated in the specification. The method keeps the bread fresh through its negative impact on mould spores.
This is outlined in the evalution from EFSA. ” The application of the UV treatment after baking is not expected to introduce any additional microbiological contamination.
Rather, it is expected to reduce potential contaminations e.g mould spores from the process, which may occur during the cooling phase of the process”. EFSA 2015;13(7):4148