Tastier and nicer-looking pastries
With waveco®’s technological innovation you can improve all the techniques used in the ancient art of pastry: thanks to induced maturation©, you can speed up long preparation processes and ensure a greater food safety.
Time reduction using waveco®
75%
Advantages in the kitchen
Improvement in techniques
this ultrasound technology allows you to improve the execution of cooking techniques such as emulsions, that will be a lot more stable, besides being extremely peculiar in terms of organoleptic values and sensory experience. You can also make ganaches without having to bring to boil the cream.
Enhanced organoleptic values
waveco® enhance the process of infusion and extraction of aromas. Preparation time and raw material quantities are reduced, and the final product is enhanced in terms of taste and colour. If we take for example infused liqueurs like limoncello, thanks to focused ultrasounds we’ll have a final product in 4 hours of induced maturation© and 5 days of aging compared to 30 days with the traditional method.
New culinary solutions
The compactness of the machine allows you to work even on smaller amounts of a product, thus ensuring a more profitable experimentation on new products and recipes.
Greater shelf life
The drop in the bacterial load ensures a significantly longer shelf life of products and a greater food safety
Quality of the final product
The induced maturation© process allows you to create dishes based on more pure products, thanks to the low temperatures, and dessert preparations that are different from the ones you can prepare with traditional methods.
Time reduction
With this machine you can speed up all preparation. Like in candying, where you need just a few hours to get a soft, not at all gummy food product compared to the traditional method, which needs several days in order to get the final product.
Testimonial
He has already chosen it
waveco® is the most innovative and revolutionary machine I have seen in the last years in my industry
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Pastry, we talked about it here
