Ensures a high volume and stability of the dough for freezing up to 7 months. Suitable for croissants, bread rolls and bread frozen on dough. The shock freezer is key in the production of frozen products. The freezing of the dough either on fermented or unfermented, on semi-baked or fully baked is associated with a high pressure which products are difficult to withstand.
Packing of 25 kg.