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Bread and Pasta



The main deterioration factors for bakery products are fungi growth and chemical decomposition. Nitrogen and Carbon Dioxide are used to obtain a Modified Atmosphere increasing shelf life due to decreased fungi growth and loss or gain of moisture, cooling the baking dough to delay the fermentation process, cooling after exiting Of the oven to prevent condensation (moisture) from forming on the carton and in the Cryogenic Freeze.



With the Modified Atmosphere, fungi (mold) growth is inhibited in the fresh masses, as well as oxidation, to increase the useful life, Carbon Dioxide and Nitrogen are used.