Bakery

Freshness is our speciality

Our cold technology at bakery service.

Bread has a very ancient history, but its industrial production dates back to the last century, when first ovens and mixers appear. Since then, continuous technological innovation has encouraged the development and distribution of different types of products. In recent years, the bakery industry has undergone a deep transformation, linked to the increasingly massive use of cold technology, become a very important link in the chain of this process. Croissant, focaccia, traditional bread, bread with cereals and seeds: thanks to cold technology, today there is the possibility to bake fresh products at any time of day and night.

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. Generally, we can summarize the advantages in a greater simplification of work. There are many Tecnomac products dedicated to the bakery sector. In particular, Tecnomac retarder provers are a useful and indispensable tool in artisanal and industrial laboratories (pastry shops, bread shops, pizzerias), where leavened products are produced, as they allow to eliminate or reduce night shifts.