What is a Bakery Freezing System?
A bakery freezing system is an industrial blast freezing system that rapidly freezes bread, croissants, pastries, rolls, pizza dough and other bakery products to temperatures between -18°C and -35°C.
Why Are Bakery Products Blast Frozen?
Main reasons: storing production surplus, cold chain distribution, extending shelf life and delivering fresh products to consumers. Raw dough freezing provides production flexibility in the bakery industry.
Applications
- Bread, baguette, loaf freezing
- Croissant, crescent roll freezing
- Pastry, roll, bagel freezing
- Pizza dough and base freezing
- Cake, tart freezing
- Raw dough product freezing
Visit our Bakery Freezing Systems page or request a quote.