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Liquid Nitrogen and Carbon Dioxide are used in refrigeration and cryogenic freezing in the ice cream industry. They can be applied in the overlapping of several layers of different flavors, preventing them from mixing, freezing cones, preventing the absorption of moisture from the ice cream, the quick freezing of frozen cakes, allowing a rapid demolding.
Confectionery that has several layers of cream, chocolate fillings and sweets in general needs to cool quickly during the production process with Liquid Nitrogen or Carbon Dioxide to place the successive layers without getting sticky.
Dry products such as cereals, spices, nuts, coffee, tea, milk and chocolate powder, among others, require an inert atmosphere to increase their shelf life, since they are high in fat and extremely Susceptible to oxidation.