Proofing of high-hydration doughs NUVOLA, GET READY FOR THE PERFECT PROOFING
Freezing can be defined as the best physical method of food preservation. By respecting the cold chain, frozen fresh food has quality and nutritional characteristics that are closest to the fresh product.
The latest technology used by AM Technology allows the product to rapidly reach the core temperature of -18° C by maintaining the biological structure and the original quality characteristics of the fresh product, in addition to an exponential slow down of chemical and enzymatic reactions thus obtaining an almost null value of bacteria growth.
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