Chilling
Reduce to a positive temperature (from 100°C to 4°C)
Bakery and pastry products before packaging, meat products before coating, topping or forming, meat offal sweating (35°C to 4°C).
Reduce to a positive temperature (from 100°C to 4°C)
Bakery and pastry products before packaging, meat products before coating, topping or forming, meat offal sweating (35°C to 4°C).
