MENU COOLRISING The innovativeness of cooling and proofing chambers is determined by the innovative system of controlled cooling of the dough in the rising phase. The process consists in very slowly lowering the ambient temperature for many hours, while maintaining constant humidity and moisturizing the dough. Cooling takes place only in the positive temperature range and the duration has been specially selected to complete the growth phase. The dough prepared in this way can be stored in cooling chambers for up to 36 hours at any time, being ready for baking and, most importantly, without losing the properties of a fresh product. What is technology about Advantages of this solution Thanks to the coolrising technology, we can separate the process of product preparation from baking. The manufactured products are baked in bazaars immediately before being sold. Warm rolls straight from the oven baked directly in the store throughout the day The great advantage of bread made using Coolrising is the extended duration of the dough. The products "mature" for many hours before being baked. Longer maturing time allows you to extract the excellent taste and aroma of the bread and create a crispy crust. The proofing of the dough is prolonged by the low temperature which does not exceed 0 degrees. The dough is not frozen. By avoiding freezing, the products retain their freshness and flavor for a long time. Due to the long time (24 hours) of controlled bread rising, 1/3 less yeast is added to the dough. Mniejszy udział drożdży powoduje, że pieczywo ma lepszy smak. COOLRISING VS MROŻENIE PIECZYWA Pieczywo zachowuje świeżość przez długi czas Pieczywo traci świeżość po kilku godzinach Proces produkcji zamyka się w 24 godzinach Pieczywo może być odpiekane wiele miesięcy po wytworzeniu Pieczywo wypiekane jest w sklepie z surowego ciasta W większości pieczywo jest odpiekane z już zapieczonych bułek i chlebów Ciasto nie jest mrożone a jakość pieczywa ulega polepszeniu przez długie prowadzenie ciasta Proces mrożenia powoduje wysychanie ciasta co przekłada się negatywnie na jakość produktu końcowego. Konieczne jest dodawanie komponentu hamującego wysychanie ciasta podczas długiego składowania w niskich temperaturach SKLEPY WYPOSAŻONE W COOLRISING Shops equipped with ovens and coolers of the coolingrising system have unlimited possibilities of providing their customers with wholesome bread. This technology also saves enormous amounts of energy, contributing indirectly to the protection of the natural environment. IN OUR SHOP ONLINE PAYMENTS PROVIDE REGULATIONS PRIVACY POLICY SITE MAP 2015 Fogiel & Fogiel. All rights reserved.

MENU SITE MAP Home Tradition and modernity Our passion Bread production process Our products Press articles Coolrising You are what you eat contact Customer zone Order and pick up Regulations Privacy policy IN OUR SHOP ONLINE PAYMENTS PROVIDE REGULATIONS PRIVACY POLICY SITE MAP 2015 Fogiel & Fogiel. All rights reserved.