Cold Storage for Bakery

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There are two primary methods for preserving bakery products. The first method involves cooling the freshly baked items just enough to bring the temperature down to between 0 and 4.5°C. This cooling process slows down fermentation, allowing for shorter storage times while maintaining the freshness of the product for anywhere from 3 days to 3 weeks.

The second method is freezing, where products are initially shocked at temperatures between 35 and 40°C before being stored at -18°C. This method can extend the shelf life of bakery items for up to one year, although the exact duration may vary depending on the specific ingredients used in the product.

Types for Bakery Cold Room

• Pre-Cooling Chambers

• Product Stocks

• Fast Cooling Chambers

• Blast Freezers

• Long Life Cooling Systems As Well As Cost Effective

• Atmosphere Controlled By Cold Stores

What we need to Learn?

• Room Dimensions? (Width, Length, Height)

• Temperature? (+12°, +5°, -0°, -5°, -18°, -25°, -40°)

• Products? (Meat types and conditions?)

Please send also if you have your project file or photos.
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