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The baking phase has always been a key stage in the production of patisserie products. Ever more innovative and efficient, baking technologies have developed over the centuries to ensure products' quality and uniformity. Golden tart shells, moist or fluffy sponges, the baking phase gives the final product the main taste, appearance and texture characteristics that consumers are looking for. In an industrial context there are also the questions of uniformity and performance optimisation.

Let's take a closer look at the challenges involved in baking on an industrial scale.

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