- Construction & Infrastructure
- Demolition & Dismantling
- Emergency Services
- Food & Beverage
- Metal Production & Treatment
- Pharma & biotechnology
- Refrigeration & Air Conditioning
- Plastics & rubber
- Universities & Research
- Water & Wastewater Treatment
The main spoilage factors for bakery and dried products are mould growth and chemical breakdown.
Fermentation may also cause problems in pastries or breads which have been filled, but as the water activity of bakery products is low, the growth of micro-organisms other than mould is seldom a problem.
The fat within dry foodstuffs such as cocoa products, crisps, peanuts, coffee and spices as well as powdered milk and potatoes makes them sensitive to oxidation and rancidity. Mould, oxidation and rancidity can be effectively controlled by packaging the produce in a modified atmosphere. Modified Atmosphere Packaging (MAP) is especially suitable for rye bread, sweet bakery products, pies, pre-baked bread, crisps and peanuts.
Cryogenic freezing and cooling is ideal for many bakery products and is typically used to freeze part-baked breads and fast-freeze rolls, pretzels and prepared bakery products.
BOC has a range of products and services suitable for many parts of the customer process including CO2 flour-chilling, food chilling and freezing and Modified Atmosphere Packaging (MAP), all supported by a team of dedicated field and in-house specialists. We also have a Food Technology Centre at Thame in Oxford where you can trial our equipment with your own products.
To read more about the applications we support, please select from the following: