Pastry

Process standardisation

Thanks to focused ultrasounds, it is possible to reduce preparation time and get a final product which will be better both in terms of taste and colour.

Improvement of techniques

With this machine, it is possible to speed up production procedures, to work even on small quantities of a product and still get better results compared to the mechanical or traditional manual processing

Increase in shelf life

The process of induced maturation© ensures a drastic reduction in the microbial contamination in food, thus ensuring the longest possible shelf life of your product.