Chamber of shock freezing of bread

The technology of shock freezing of bakery products in the historical context is not new, the first attempts to extend the storage period of bread or loaves with rolls without damage to their quality appeared as early as the thirties of the last century. However, the process gained serious distribution near its end. Today, in Europe, or for example in Canada, frozen bread occupies approximately 80-90% of the market.

Frozen bread is far from a novelty and the "Cold Time" company , keeping up with the times, recommends a chamber for shock freezing of bread with a temperature regime of -30°...-40°С . With its help, the softer temperature drops to -18°С in less than 3 hours, while keeping all the properties of the bread unchanged. The technology of shock freezing of bread ensures the preservation of the quality of the fresh product. The very concept of "frozen bread" should not frighten the consumer. It is directly frozen only during transportation or storage. Before sale, the process of "defrosting" is carried out - that is, defrosting of bread. Defrosting of bread or bakery products can take place in three ways: 1. In natural conditions (approximately 4 hours at an ambient temperature of 18°C). 2. In ovens or ovens. 3. In microwave ovens, in all the usual ways for us. By the way, neither the taste nor any other properties of the product are adversely affected by shock freezing. On the contrary, it makes it possible to significantly increase the terms of implementation without the use of preservatives. The technologies mastered by the baker make it possible to significantly expand the geography of export. Shock freezing of bakery products is a new concept for Ukraine today, but experts are convinced that in a few years and many retail establishments will come to the point that working with such products is much easier and more profitable than running your own mini-bakery. After defrosting, in a special oven, such bread is no different from freshly baked bread, and the process takes much less time and does not require serious expenses. Bread and bakery products are becoming more and more popular among Ukrainian consumers. Restaurants, cafes, bakeries, bakeries, retail chains increasingly use frozen semi-finished products. Therefore, the technology of deep shock freezing preserves all the taste and nutritional properties of bakery products, as well as a beautiful appearance. Contact Chas Kholodu to purchase a bread shock freezing chamber or other product and you will receive the best energy-efficient solutions for your needs.

You can buy a shock chamber for freezing bread by orderingcall in ouronline store, or send to us survey letter