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The best products to
extend the shelf
life and freshness
of food and to support
the kitchen experts.

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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.

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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.

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Blast chiller is an essential tool for chefs activity, because it allows to plan and organize in advance all their activities.

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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.

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