PIZZA E FOCACCE

pizza-focacce

Cycle Description:

A process specifically developed for vacuum packaging pizza bases and alveolated products (e.g., Roman pinsa, Bari-style focaccia).
The addition of inert gas prevents product crushing.

Technical Features

  • Secure vacuum packaging: ideal for pizza bases and alveolated products.
  • Inert gas injection: prevents product crushing.
  • Structure preservation: maintains the alveolation of focaccia and pinsa.
  • Guaranteed quality: ensures product freshness and integrity over time.
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Practical Demonstration

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