The importance of cold management in bakery production

As bread has different forms and types, also the special bakery products need controlled cooling phases since they’re strictly linked to the activity of water contained inside them.

The bacterial proliferation represents one of the most important and dangerous cause of food alteration. In order to multiplicate, the microorganisms need, besides particular environmental conditions, also the presence of water which can determinate the product deterioration since it’s a key factor when we have to deal with stability and security of food.

Standard Tech refined cooling process is able to handle widely the temperature, humidity and speed air, allowing a direct control on water activity and restricting potential damages caused by it. It also offers to the customer the possibility of decreasing or removing preservatives normally used as antagonists of the problem.