Enabling small-to-medium sized oven technology producers and bakeries to exploit innovative Low Energy Ovens The project is supported by the European Commission under the KBBE thematic of the 7 th Research Framework Programme.

Project objectives The LEO project aims to implement an innovative IR heating technology into bakery ovens. During the project, the partners will prototype three (3) batch and conveyor ovens to be tested within professional bakeries. The project will ensure the appropriate entry of the technology into the market. The LEO project started in January 2014 and will end in December 2015.

Consortium

FP6 EU-FRESHBAKE The LEO project is the successor of the FP6 funded project EU-FRESHBAKE. The IR technology has been patented by ONIRIS in 2009 within the framework of this project. Patent number: WO 2011/ A2.

Project Activities Prototyping two batch ovens and one conveyor oven: Develop tailored IR emitters and steaming box to be introduced within the batch and conveyor ovens’ cavity. Build three (3) IR oven prototypes. Environmental, social and economic life-cycle assessment: Use the ILCD methodology to reduce the LEO ovens’ environmental footprint and improve the ESE impact within the oven manufacturers’ production chain.

Project Activities Test the prototypes in-situ: Test done by one industrial bakery and one craft bakery. Bread recipes will be developed to compare the efficiency of IR prototypes while a sensory analysis will be performed for the consumer acceptance study. Study the market and business plan: Every partners will help to collect information about the market, the competitors and potential clients in order to prepare the market entry. A business plan will be prepared to support the future commercialisation of the LEO ovens.

Thank you for your Attention For more information on the project, the consortium partners and our results, please visit our website: Coordinator Contact: Flavien MASSSI Intelligentsia Consultants Sàrl (+352)