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Food & Beverages

Food & Beverages

The use of technical gases in bakery production

 

Technical gases are widely used in the bakery industry to preserve the freshness of products, improve their quality and extend their shelf life.

Modern technologies using gas mixtures help manufacturers ensure process stability and compliance with high food safety standards.

Advantages of using technical gases

 

  • extending the freshness of bread and pastries;
  • protection against mold and microorganisms;
  • preservation of taste, texture and aroma;
  • reduction of food waste;
  • increased production efficiency.

Main technical gases for the bakery industry

  • Carbon dioxide (CO₂) – used for packaging in a modified atmosphere (MAP), prevents the growth of bacteria and mold.
  • Nitrogen (N₂) – creates an inert environment, displaces oxygen from the packaging, preserving the taste and aroma of baked goods.
  • Oxygen (O₂) – can be used in production processes to improve dough fermentation.
  • Gas mixtures (CO₂ + N₂) – the best option for packaging bread and pastries, which combines protection against microorganisms and preservation of the product structure.

Where are gases used in bakery production?

  • Packaging in a modified atmosphere (MAP) to extend shelf life;
  • Cooling and freezing of finished products;
  • Control of dough fermentation using oxygen;
  • Transportation and storage while maintaining product quality.