Optimize cake preparation time through the cold cycle

Optimize time, safeguard quality

The cold cycle is a fundamental ally in the preparation of desserts. Indispensable for cooling semi-finished products such as creams or sponge cakes, it is also ideal for parfaits and ice cream cakes that reach freezing temperature without the formation of ice crystals. Compared to traditional tools, our technology allows for quick cooling of finished or in-process confectionery products, drastically reducing preparation time.

-18 +3

lines per Pastry

Other applications

strategy Hilo
website àtrio
content Cricket