LEO

Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens

Coordinatore	Intelligentsia Consultants Sàrl    more  Organization address address: Rue de Mamer 1 city: Bertrange postcode: 8081 contact info Titolo: Mr. Nome: Giles Cognome: Brandon Email: send email Telefono: +352 26394233
Nazionalità Coordinatore	Luxembourg [LU]
Totale costo	1˙847˙190 €
EC contributo	1˙416˙325 €
Programma	FP7-KBBE Specific Programme "Cooperation": Food, Agriculture and Biotechnology
Code Call	FP7-KBBE-2013-7-single-stage
Funding Scheme	CP-TP
Anno di inizio	2014
Periodo (anno-mese-giorno)	2014-01-01   -   2015-12-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	Nome Ente NON disponibile  Organization address address: Rue de Mamer 1 city: Bertrange postcode: 8081 contact info Titolo: Mr. Nome: Giles Cognome: Brandon Email: send email Telefono: +352 26394233	LU (Bertrange)	coordinator	167˙460.00
2	Ircon Drying Systems AB	SE	participant	363˙740.00
3	RAMALHOS SA  Organization address address: COVAO city: VALONGA DO VOUGA postcode: 3750 836 contact info Titolo: Dr. Nome: António Cognome: Cardoso Email: send email Telefono: +351 234 630 200 Fax: +351 234 630 209	PT (VALONGA DO VOUGA)	participant	309˙420.00
4	ECOLE NATIONALE VETERINAIRE, AGROALIMENTAIRE ET DE L'ALIMENTATION NANTES ATLANTIQUE  Organization address address: Site de la Chantrerie, Route de Gachet city: NANTES postcode: 44307 contact info Titolo: Mrs. Nome: Françoise Cognome: Briand Email: send email Telefono: 33240687603	FR (NANTES)	participant	149˙620.00
5	BLONK MILIEU ADVIES BV  Organization address address: GRAVIN BEATRIXSTRAAT 34 city: GOUDA postcode: 2805 PJ contact info Titolo: Mrs. Nome: Erna Cognome: Vlietstra Email: send email Telefono: 31182547801	NL (GOUDA)	participant	129˙820.00
6	SIK - INSTITUTET FOER LIVSMEDEL OCH BIOTEKNIK AB  Organization address address: Frans Perssons Vaeg 6 city: GOETEBORG postcode: 40229 contact info Titolo: Dr. Nome: Lilia Cognome: Arhne Email: send email Telefono: +46 105166623	SE (GOETEBORG)	participant	101˙850.00
7	LABORATOIRE D'ESSAIS DES MATERIELSET PRODUITS ALIMENTAIRES LEMPA SARL  Organization address address: BOULEVARD DE L EUROPE 150 city: ROUEN postcode: 76000 contact info Titolo: Mr. Nome: Pierre-Tristan Cognome: Fleury Email: send email Telefono: +33 235581775	FR (ROUEN)	participant	66˙740.00
8	DIE HAVENBACKER GMBH BRUSER DIE HAFENBACKER  Organization address address: OSTRAMPE 8 city: BREMERHAVEN postcode: 27572 contact info Titolo: Mrs. Nome: Rita Cognome: Zwierlein Email: send email Telefono: 4947131031 Fax: 4947131033	DE (BREMERHAVEN)	participant	65˙800.00
9	BOULANGERIES PATISSERIES ASSOCIES NANTES SARL  Organization address address: RUE PASTEUR 18 PARC D city: TREILLIERES postcode: 44119 contact info Titolo: Mrs. Nome: Nathalie Cognome: Meillouin Email: send email Telefono: 33228012512	FR (TREILLIERES)	participant	61˙875.00

Mappa

 Word cloud

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 Obiettivo del progetto (Objective)

'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 oven technology developed for batch and conveyor oven. A prototype oven was built by ONIRIS and the use of only infrared lamps for heating was successfully demonstrated for baking dough during the EU FRESHBAKE project. Compared to a standard baking oven, the pre-heating step with the prototype oven required between 20-40% less specific energy with a gain in time up to 70%. The invention has been patented by ONIRIS in 2009 (WO 2011/006955-A2).

Only laboratory scale demonstrator of the low energy oven technology was investigated during the EU FRESHBAKE project. However, the LEO project will enable the manufacture of prototypes and their testing in-situ within European bakeries. Also an assessment of their environmental, social and economic life-cycle impact will be conducted, and a market study and comprehensive business plans will be developed in close relation with all the actors of the value chain to optimise the spread of the technology on the market.

This novel low energy IR oven has an excellent potential for commercial exploitation in the baking market. Small to medium-sized companies represent an important share - 40% - of European bake-off bakeries, and most of these bakeries use medium scale ovens similar to the conveyor oven envisaged in LEO . Also batch oven prototypes (deck and rack) will be constructed to target small traditional craft bakers which represent the bulk of the European baking industry.'