Refrigeration & Blast Freezing: Blast off: from 70 to zero in 90 minutes

Maintaining product quality and safety in a busy bakery can be problematic... and this is where the blast freezer can make a difference. But the technology is not suited to everyone

Access to this article is restricted.

You need to have a valid subscription to access this content. If you already have a subscription please log in.

Subscribe

Subscribe today for unrestricted access to ALL content and receive all email newsletters.

Register

Register today to receive FREE email newsletter. A subscription will however be required to view restricted content.

My Account

Spotlight

Most read

Social