'The VISION blast chillers will dramatically improve the production and organisation of your pastry shop. This will give you more time available to invest in our new “gluten free lab”. Gluten Free means that we need specific flours and starches. These types of products tend to dry quicker than traditional ones. VISION allows a more precise humidity management of the product. Thanks to VISION you will have the possibility to use a lower amount of yeast in our products. VISION can work 24h a day. You can start in the morning with the proving of breakfast baked products and then going ahead with the blast chilling of several creams and fillings. Then you can use it to freeze both baked products for breakfast and savoury products. This way you will always have several products ready to use, stored inside your VISION refrigerators. The greatest benefit is the wider variety of products you can offer to a clientele that is increasingly demanding. In the afternoon we use VISION for the crystallisation of chocolate. At the end of the day we recharge it to complete the working process, so when we arrive in the laboratory in the morning we always find a perfect product. You can blast chill your products in order to work on a weekly or fortnightly production instead of a daily one. You can now obtain a product with the same quality, if not better than a fresh one. For instance, if you blast chill and immediately freeze a sponge cake, you can maintain the ideal humidity level, which is fundamental for many products, if not everyone. During the busiest working times VISION is key because it helps to manage many kinds of products that you can’t normally control on a daily production basis.'
Tags: baking , equipment , made in italy , pastry , kitchen appliances , pastry chef , patisserie , baking equipment , commercial refrigeration , blast chiller , pastry equipment , coldline , pastry shops , catering Australia , pastry supplies , sydney pastry shops
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