As bread has different forms and types, also special bakery products need to be 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 causes of food alteration. In order to multiplicate, the micro-organisms need, besides particular environmental conditions, also the presence of water which can determine the product deterioration since it’s a key factor when we have to deal with the stability and security of food.
Standard Tech's refined cooling process is able to handle widely the temperature, humidity, and speed of air, allowing direct control of 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.
