Ars Pan Industriale is studying a new technology of ovens for pasteurization of bread, pizza and pizza bases.<\/p>\n\n\n\n\n\n\n\n
Following an in-depth analysis, Ars Pan Industriale is studying a new technology of tunnel or static radiofrequency ovens for the pasteurization of bread<\/strong> (tin bread, baguette, sliced bread, soft bread), pizza and pizza bases<\/strong>. It is an innovative technology<\/strong> in this specific field of application, which aims to increase the shelf-life of products with an excellent reliability, <\/strong>reducing logistics and storage costs. The pasteurization process creates a clean product, without preservatives or special additives added <\/strong>(like alcohol) to the products themselves. The study aims, therefore, to realize industrial or semi-industrial tunnel ovens <\/strong>to be placed in a new process or in an existing production context.<\/p>\n\n\n\n Tests <\/strong>carried out, up to now, on baguette <\/strong>and sliced bread<\/strong> have led to excellent results. In the next months tests of reliability and stability of organoleptic results<\/strong> of products will follow, for a subsequent phase of proposal on the market<\/strong> of tunnel ovens for pasteurization.<\/p>\n\n\n\n Many projects developed by Ars Pan Industriale are for its customers producers of frozen products <\/strong>(bread, pizza, pizza bases, hamburgers, etc\u2026) or long shelf-life products in modified atmosphere <\/strong>(loaf, buns, pizza bases, sliced bread etc\u2026).<\/p>\n\n\n\n Both, frozen and modified atmosphere products technologies, have their advantages <\/strong>and disadvantages<\/strong>.<\/p>\n\n\n\n One of the limits <\/strong>of freezing technology <\/strong>is, in fact, the maintenance of the “frozen chain” of the products, from the end of their production till the moment of their consumption (storage on the production’s site, shipping and logistics, storage at the point of sale) which implies the necessity of considerable space and investment<\/strong>.<\/p>\n\n\n\n As for the modified atmosphere<\/strong> technology<\/strong>, storage and\/or logistics requirements are simpler: this, therefore, implies less investment, but there is less reliability on the shelf-life <\/strong>of the products and greater organoleptic perishability<\/strong> (risk of dryness, mold, etc…).<\/p>\n\n\n\n In the coming months we will publish new updates <\/strong>regarding the developments of this innovative project.<\/p>\n","protected":false},"excerpt":{"rendered":" Ars Pan Industriale is studying a new technology of ovens for pasteurization of bread, pizza and pizza bases.<\/p>\n","protected":false},"author":3,"featured_media":15141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16614","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n