Bakery
Optimal temperature and humidity managements, efficient time organization, better products quality and increased food safety are only some benefits samples that cold technologies led to bakery sector.
Applications
The best products to
extend the shelf
life and freshness
of food and to support
the kitchen experts.
Pastry
A modern pastry workshop can not be separated from the use of techniques of cold.
Not only shock freezing at -18°C, but also blast chilling at +3°C.
Gastronomy
Blast chiller is an essential tool for chefs activity, because it allows to plan and organize in advance all their activities.
Ice Cream
The creaminess of ice cream depends mainly on the presence of micro air bubbles and ice micro crystals.
In order to preserve these special features, ice-cream must be shock frozen as soon as it leaves the whisker.