For the Pastry workshops with
intensive production, but seeking the
quality of
traditional recipes ensuring a
fresh and
tender product longer.
From pastries, sponge cake, croissants, muffins, marzipan, to dairy desserts, coulants, all can be baked with the
TERMIC rack convection ovens, as well as taking advantage of
rack thermal oil STATIC oven push, getting as a result a pastry product of an excellent
quality.
A special case is our range of
LACTIC ovens specially designed to bake dairy desserts such as
puddings, caramel puddings, creams, cannelés, coulants, foundants ... and liquid products in general, or in high hygienic/healt demand environments.
More than 15 years experience installing LACTIC ovens in European multinational companies, leaders in the dairy dessert market, guarantee our experience.
