Category Archives: Ferré & Consulting Group

The gluten-free opportunity: New rewards await

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If 2016 taught the restaurant industry anything, it’s that diners not only want to know what’s in their food, but also what’s being kept out. Consumers are clearly sending the message that unhealthful items, such as artificial preservatives, colors and flavors, as well as a growing list of questionable additives and genetically modified foods are unwanted. And they’re willing to… Read more »

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IBIE 2013

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Visit us at booth 6052 of IBIE 2013 from 6 to 9 October in Las Vegas, Nevada (USA) at the convention center in the same city. We will be happy to assist you and explain in detail all the advantages that the Vacuum Cooling System can bring in their production lines.

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Vacuum Cooling

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Whether you want to cool rolls, bread or cookies, biscuits, plaits, fruit cakes or even croissants quickly, vacuum-cooled products will remain fresher for longer and will therefore have a longer shelf life. Whether it is partly baked products intended for finish baking or fresh products around 99% of the range can be refrigerated using vacuum cooling. Cost savings are achieved while improving the quality of the result by replacing deep freezing. Make an appointment for a no commitment presentation.

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