FLAVOURS, COLOURS, DECORATIONS
The fine art of pastry making consists of a balance of flavours, but it takes very little to make apparently excellent products deteriorate in quality. For example, cooling a sponge cake to room temperature makes it lose its moisture, resulting in a dry and uninviting product. VISION’s rapid cooling function, on the other hand, keeps the cake soft and moist for a long time.

BLAST CHILLING AND DEEP FREEZING PUFFS AND MOUSSES
When blast chilling puffs, VISION avoids frosting up the outer surface, otherwise their appearance and quality would be compromised after thawing. To blast chill or deep freeze mousses, on the other hand, it uses some mild ventilation in the initial phase so that they will not go runny or lose their shape. VISION works through several phases with inversely proportional temperature and ventilation intensity.


SAFELY HANDLED CREAMS
Running a blast chilling cycle with VISION is particularly important in the case of egg creams to make them safe and protect them from bacterial aggression. In creams that contain high amounts of sugar, the latter acts as a natural preservative and makes the action of VISION even more effective