Pastry, Desserts and Ice Cream
Why gases are used in the production of desserts and ice cream
From mixing to processing and all the way to display: consistent quality
In the production of pastry, desserts and ice cream, temperature control at every stage is crucial: the heat generated during processing compromises the quality of doughs and mixtures, while suboptimal freezing alters the texture and structure of the finished product.
SIAD certified food gases make it possible to standardize processes, preserve organoleptic characteristics and ensure shelf life suitable for modern distribution.
1
Surface freezing stabilizes the shape and consistency of ice cream and creamy products before complete freezing, with constant temperatures and reduced liquid loss.
2
Temperature control in doughs for biscuits, snacks and sponge cakes
3
Extended shelf life with MAP and certified FOODLINE gases
SIAD products and services for pastry, desserts and ice cream
Certified food gases and technological solutions for the entire supply chain: from dough temperature regulation to industrial baking, from cryogenic crusting of ice cream to modified atmosphere packaging, all the way to refrigerated transport with dry ice.
Dough temperature regulation
Injecting CO2 into doughs for biscuits, snacks and sponge cakes keeps the temperature constant during processing, preventing premature rising and ensuring uniform quality in every batch. SIAD automatic systems adapt to existing lines without structural changes, with immediate cooling in the processing vessel.
Industrial baking with ESA
ESA, a SIAD Group company and a leader in industrial combustion since 1974, supplies burners designed for every application: EPB for convection ovens up to 1.5 MW, infrared burners with radiant tubes for delicate baking such as sponge cakes and seasonal products. ESA's new patent allows individual air and gas adjustment for each burner, with unrivalled baking precision, reduced waste and more compact, versatile ovens. Natural gas combustion ensures substantial energy savings compared with electric ovens.
Crusting, cryogenic freezing, MAP and distribution
With cryogenic crusting, SIAD stabilizes the shape and consistency of ice cream and creamy products. Modular cryogenic tunnels, spiral freezers and immersion systems complete the range for focaccia, baked products and sponge cakes, with constant, uniform temperatures and reduced liquid loss.
For packaging, SIAD, the first producer to introduce MAP in Italy, supplies the FOODLINE line with Aroma+ (patented, compliant with Regulation (EC) No 1333/2008, developed in collaboration with Almi) to keep aroma and appearance unchanged until the end of shelf life.
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Related Applications
SIAD applications for pastry, desserts and ice cream
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