bake - May 2018 - 14
Freezing is among the top solutions in bringing quality products to retail foodservice operations and, in turn, consumers.
Foodservice and bakeries want quick solutions such as thawand-sell or par-baked products when time, labor and equipment are in limited supply. In some cases, freezing could even
be used as a distribution strategy, as when a soft product like
sliced bread needs to retain its shape and freshness during the
"Quality here is directly linked to freshness," says Luc Imbrechts, president of Bakon Food Equipment, Inc. With many
products in the retail foodservice and bakery industry having
Bakon's H-80/20 cabinets are a combination of a blast freezer
high water content, Imbrechts says blast freezing is seeing a
with a storage freezer containing anywhere from two to 10
rise in importance.
doors. Its blast freezing technique is suitable for packed and
unpacked goods, baked and par-baked products, fresh dough
"Correctly freezing these items is only possible by starting the
portions, meat, ﬁsh and other sensitive foods.
high air ﬂow on the products will ensure that the cold travels
The polyurethane-and-foam insulation is manufactured ac-
rapidly to the core of the products and, by doing so, one makes
cording to the sandwich technique and the conical bracketing
sure to avoid the creation of large crystals, from the free water,
technique. Eighty percent of the unit's capacity is reserved
that will damage the products later in the process."
for the blast freezing section, with the other 20 percent being
delivered to the remaining storage sections.
Bread doughs, cakes and other similar products react close
to the same when it comes to freezing because of that high
"There are solutions for operations organized around trays,
water content. The presence of other components, like sugars
racks or continuous inline approach," Imbrechts says. "We even
and fats, cause their freezing points - the critical temperature
offer a plug-and-play testing unit that enables an industrial
region - to differ. When freezing baked goods, the core tem-
customer to test the process with their speciﬁc products and
perature needs to pass the critical region as quickly as possible.
measure accurately the ideal blast freezing temperature and
Blast freezing uses a combination of deep temperatures and
time. This is extremely helpful when ordering a tunnel freezer,
high air speed to achieve that.
for instance, as it will ensure that the unit is correctly sized."
MODULAR DISPENSING SYSTEM
Magna Industries introduces the Stainless Steel Modular
Ingredient Dispensing System. Modular design allows for
unlimited capacity of dry and liquid ingredients. Bins are
removable for easy manual or automatic washer cleaning.
Start with one bin and build on to unlimited quantity.
For more information, visit www.magnaindustries.com
14 < MAY 2018 | bakemag.com
MAGNA INDUSTRIES, JOHN UNRIEN
process with blast freezing," he says. "Deeper temperature and