Whether its bread or breadsticks, cakes and cookies or pastries and pasta, the dry foods and bakery sector covers a diverse set of flour-based products.
Increasingly, it includes bakery mixes and frozen dough products, which are growing in popularity.
The diversity of products in the sector present a wide range of challenges and yet it is all driven by the common need to increase processing automation and streamline production cost without compromising product quality.
To meet these needs and challenges, we have developed a range of freezing & chilling technologies that ensure the perfect fit for your operations.
Our CRYOLINE® range of food freezing and chilling solutions gives you the opportunity to cool baked goods quickly and effectively.
Crust freezing, where the outer layer of a food product is rapidly frozen to seal in moisture and shape, can be especially beneficial when a product needs to be packaged prior to going into a holding freezer or shipping.
Unlike air-cooled spirals, our cryogenic spiral freezers increase productivity and product quality by optimising moisture content and the cooling/freezing rate of the product.
We offer a range of highly effective cryogenic freezers which will help you optimise your operations.
Contact us to discuss which freezer would best meet your requirements