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The role of cold in the baking process

Cold can intervene in the phase of leavening, on raw unleavened bread, on pre-leavened bread, on baked and frozen products and also after they have been cooked (except for bread). Cold can intervene in the process of leavening, thanks to refrigeration equipments such as refrigerators. This means the baker can start rising in the afternoon and bake the next morning or even the day after. Cold, and in particular the chilling to -18 ° C, can be used at different stages of dough processing, for instance for «unleavened, raw and frozen bread», «pre-leavened and frozen bread» and «pre-baked and frozen bread», as well as for fresh frozen pastry, raw or partially cooked and frozen gastronomy.  


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Bakery and Pizzeria 

There are many advantages in this field, in particular in terms of workforce management, number of references to produce and costs reduction. Thanks to quick freezing it is possible, for instance, to have a wide selection of references ready to be thawed if necessary. The store will therefore be always provided with a great variety of products and with minimum waste, since you can thaw only the products you need.




Even in catering, the use of cold for bakery products can be very useful. For instance, you can always have in store bread, buns or similar derivative products, ready to be served hot after completing their baking phase in the oven. 





In confectionery, quick cooling allows for lengthening the shelf-life of the products containing creams and to reduce their contamination during the cooling phase at room temperature on marble surfaces.