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Bakery Products

Using the most modern cooking technologies from traditional convection and wood-fired ovens to forms that integrate steam and microwave cooking technologies, the Center is able to design bakery products and produce them on a pilot scale for the appropriate development needs of the product.

Among the ongoing projects, the Center is involved in the PRIN project “The Neapolitan pizza: processing, distribution, innovation and environmental aspects” in which it has the role of optimizing the leavening, cooking and preservation processes of the V range product.