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Storage conditions are important in bread, which is produced to a large extent. It is necessary to provide the right storage conditions in order to meet the need in bread, where there is an intensive production in order to meet the intense consumption.

In order to carry out the cold storage processes, the dough fermentation is delayed by cooling between 0 and 4.5 degrees in freshly baked products and protection is provided for up to 3 weeks. Frozen products, on the other hand, are kept at 18 degrees after shocking at -40 degrees

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