Bakery, a small name for a wide variety of products that varies depending on the region: baguettes (French sticks), flutes (thin French sticks), round loaf, farmhouse breads, cereal breads, pizzas, fougasse, French brioches, pains aux raisins (Chelsea buns), croissants, pains au chocolat (chocolate croissant) ...
Depending on the method of work (dough produced on site, raw dough, frozen raw dough or frozen pre-cooked dough), its volumes and the size of its bakehouse each baker will have different needs.
That's why we offer a wide range of standard or customized cold equipment, that meets the needs of each baker:
- a perfect control of the cold chain to avoid any health risks.
- a perfect storage of raw materials and baking doughs so that they retain their original qualities
- ergonomic and functional machines that allow you to work comfortably and with optimal hygiene in your bakehouse or your laboratory
To keep your products previously frozen, by your suppliers or yourself, you can count on our freezers with wickets doors.
For the preservation of your raw materials (egg, butter, milk ...) and of your productions (quiches, pizzas, sandwiches, ...), we offer several cold storage solutions: refrigerators with wicket doors or cold rooms, ...
To raise your baking doughs such as bread dough, croissants or pizzas / focaccias dough, we have a wide range dedicated to fermentation. The temperature of the dough, the air flows and the hygrometry are perfectly controlled for a successful fermentation. Whatever your proving technique is: proving, retarder proving, cold blocking (slow proving), mass proving in dough containers, we have a wide range of cabinets, chambers and fermentation tunnels to meet all production volumes.