Éclairs and other pastries should taste light and fluffy. If the pastry dough contains too many microorganisms, though, it will not rise in the oven. Now, researchers have devised a system that cleans itself automatically after every batch of dough. This means the dough is sterile – and for the first time, it can be made in large quantities off-site for delivery to bakeries. Researchers will showcase these and other combinations of cleaning methods and equipment at the parts2clean trade fair, October 25-27, 2011, in Stuttgart (Hall 1, Stand F 610 / G 707).