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Confectionery

While confectionery production - biscuits, cakes, waffles, cakes - cold is used to consume storage of perishable raw materials: oil, margarine, eggs, milk, peanuts, and some kind of finished product - pastries and cakes.

When storing pastry in accordance with the approved State standards must be maintained in the room temperature is not higher than 12-15 ° C and humidity of 60-65%.

In the manufacture of confectionery cold is needed for the process and the air conditioning in the halls of the bakery.

Using the conditioned air to cool the cookies increases product quality and reduces thedeterioration of products.

Air conditioning creates a softer cooling mode, contributing to equalize moisture gradient-thickness products.

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