Italian Bakery Consultant and Technologist
Support to the laboratory of the company “RAZIEL”
REGGIO EMILIA - ITALY
Support to the laboratory of the company
in Reggio Emilia, with a strong experience in the field by using microwave ovens at industrial level. My consultancy aimed at using microwave ovens for the conservation of any product used in breadmaking, bakery and pastry, fast food, ready meals, dressings, jams and marmalades, etc. This treatment – innovative in this field – allows the conservation of finished products for more than 60 days at room temperature without using any anti-moulding agent or other preservatives. On the contrary, for stuffed products, such as pizzas and “focaccias”, conservation must take place at + 4°C. This system can be adopted both for craft and industrial production. Along with the operations in the company laboratory, my task was also to market products. company laboratory, my task was also to market products. .