Refrigeration Systems in Bakeries

Considering the inherent high ambient temperatures often found in bakeries, any refrigeration system designed to operate in this environment must meet very strict specifications in terms of temperature variation, insulation, food safety and maintenance requirements.

Temperature variations have a negative impact on the dough or on the baking mixtures, because the yeast action becomes hard to control and obtaining the right proving process is all but impossible.

The demand for blast chillers and retarder provers is continuously increasing because these two essential appliances can significantly optimize the production flow of any bakery. Chilling and freezing cycles are more and more often used to chill down the dough for its correct conservation, before its proving that will be completed in the retarder proving chamber.

These processes favor important time-saving and waste-reduction benefits by allowing bakers to have consistent, homogeneous results over time.

Asia Pacific Baker & Biscuit approached refrigeration specialists from Castel Mac and SKOPE to learn about the particulars of the APAC market demand for refrigeration solutions, and the specific challenges in the region.

From Mixture to Dough

Tecnomac water chillers, for example, help the production flow by offering cooled water at constant temperature in order to maintain the right mixture temperature. 

The correct dough cooling is very important to avoid any immediate fermentation, while its optimal conservation with controlled temperature and humidity preserves all its organoleptic characteristics.

“Our equipment includes some patented features, developed thanks to the experience in bakeries and professional refrigeration sector with a wide choice of functions. The biggest blast chillers are projected and developed respecting the installation specifications and creating outside remote condensing units that have no impact on the laboratory room temperature. All the parameters of our machines can be always monitored and set, accordingly with end-user needs. The dough final step in the retarder prover gives the possibility to program and manage the production flow, obtaining the best result and the best product quality,” says Camilla Lucato, Castel Mac APAC sales manager.

The electrolyte steamer their equipment uses allows bakers to obtain a very precise humidity regulation and to reach a homogeneous production, according to Lucato. The cycle includes 4 phases, as well as the final ‘sleeper’ step, that conserves the products inside the chamber until the optimal moment to bake it.

You can read the rest of this article in the Summer Issue of Asia Pacific Baker & Biscuit magazine, which you can access by clicking here.

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