H2BREAD

We redesigned the chemical process by replacing hazardous synthesis with a PEM cell that splits pure deionized water, eliminating KOH. The green hydrogen feeds a 0.8 mm Venturi hybrid combustion system, maintaining ±1°C. This precision optimizes the Maillard Reaction in dough proteins and sugars, prevents organic waste, cuts losses below 2%, and avoids combustion byproducts that contaminate bread.