The process of controlled deferred dough rise is gaining popularity in confectionery workshops and traditional bakeries. The technology allows for even better quality products and longer freshness. It is also important to optimise the working time of the bakery or pastry shop by reducing night work.<\/p>\n\n\n\n
Significant savings can be made by making the process involved in deciding which batches of dough to divert more flexible. There will never again be a repeat of the nightmare of large returns or serious shelf shortages in the company's shops.<\/p>\n\n\n\n
The unit on offer provides free loading of three 600\u00d7800 mm bakery trolleys. We offer a range of different solutions in this technological segment.<\/p>\n\n\n\n
Feel free to contact us 603 307 306.<\/p>\n\n\n\n
<\/p>","protected":false},"excerpt":{"rendered":"
The process of controlled deferred dough rise is gaining popularity in confectionery workshops and traditional bakeries. The technology allows for even better quality products and longer freshness. It is also important to optimise the working time of the bakery or pastry shop by reducing night work. Significant savings can be achieved by making the decision-making process related to the management [...] more flexible.<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3269","post","type-post","status-publish","format-standard","hentry","category-bez-kategorii"],"acf":[],"yoast_head":"\n