Gas applications in bakery industry: Quick freezing and cooling cryogenic technique with liquid nitrogen/carbon dioxide and other gas application possibilities in food and bakery industry

In the new market and economic circumstances, Croatian food and bakery industry tends to accomodate and to be closer to the European market that demands high quality and natural fresh or preserved food and bakery products. Harmonization with the European standards, ISO 9000/EN 29000, especially in hygienic. shelf-life and HACCP program became necessary... Application of Nitrogen, Carbon Dioxyde and other gases in liquid, solid or the gaseous form. or gas mixtures, ensures high quality in various phases of preparation, storing and processing of the Crudes, semi-products and final food products. World leading food and bakery producers use the gases as liquid Nitrogen, Carbon Dioxyde etc. to maintain high quality in technology of shock-freezing, storing, inertization. packing, cooling and the transport of various products, without environmental polution. IQF-technology of shock freezing and cooling, in-line flour cooling, inertization and packing under controlled conditions are among the advanced technologies of gas applications. in bakery industry.