Michele Dal Cin and the cook & chill method to reduce waste and costs

Michele Dal Cin, a passionate collaborator of Normann, has successfully introduced the cook & chill system at his Tulipane bakery, thanks to the advanced performance of the Nortech Plus 15. This system has revolutionised the way Michele manages production, significantly reducing waste and guaranteeing exceptional quality in every preparation. Taking full advantage of the hot and cold cycles of the Nortech Plus 15, he was able to reduce the costs of sourcing raw materials by 15% and optimise the working shifts of his staff in the laboratory.

Michele works with a wide variety of ingredients, constantly devising new recipes that are renewed periodically. His production is extensive and ranges from naturally leavened bread to refined pastry products such as mignon and single portions, also including seasonal specialties such as panettone and personalised cakes for weddings and birthdays. But his true mastery is expressed in viennoiserie: croissants, pain au chocolat and pain suisse, all characterised by a perfect texture and impeccable flavour.

At each stage, the blast chiller plays a fundamental role: it is essential to conserve semi-finished products, avoid waste when the ingredients are not immediately used and preserve quality. The Nortech Plus 15 allows Michele to block or prevent unwanted fermentations during processing and to solidify the ingredients effectively thanks to the low temperature cycles. In addition, the dedicated functions support leavening, maintaining ideal conditions for both the dough and the storage of the finished products.