Preserving quality.
Normann technology allows for the rapid cooling of finished or in-progress products, facilitates dough processing and enables precise control over proofing.
Pastry performance
Cool semi-finished products such as creams or sponge cakes, stabilise mousses and preserve the freshness of fruit, prevent ice crystal formation in semifreddos and ice cream cakes.
Functions
- Blast chilling: rapidly cooling creams and fillings prevents bacterial growth, while preserving quality and texture.
- Product freezing: rapidly freezing finished or semi-finished products preserves the taste, texture and appearance of the products even after thawing.
- Preparation: preparing mousses and semifreddos quickly ensures a consistent and airy texture.
- Stabilisation: stabilising puff pastry and leavened dough allows for the butter to be cooled and fermentation to be stopped, improving workability and optimising production times.
- Storage: storing fresh fruit-based products preserves colour, freshness
and texture, while extending shelf life and product appeal.
The right choice for pastry
We manage the entire process
to deliver the best service.
Pre-sales consultation
We help Customers identify the most appropriate solution based on the application, the type of use and the required capacity.
Design
Our technical department starts with a feasibility study to precisely define the characteristics and equipment of the blast chiller in terms of dimensions and performance.
Installation and testing
Installation is carried out by our partners, who operate all over the world and take care of assembly on site. We provide support for testing and first use.
Custom solutions
We develop tailor-made products, optimised and high-performance solutions, leveraging thirty years of expertise and fully in-house production, which allows us to control the entire process from design to after-sales.
Tell us what you need