Refrigeration in the Bakery Sector
Today, refrigeration in the bakery sector plays a key role in Spain, transforming production and distribution and guaranteeing freshness and product quality. From production to the point of sale, cooling technology supports every step of the value chain, proving its crucial importance in a growing and innovative industry.
Current Trends in the Spanish Bakery Industry
According to Asemac, the Spanish Association of Bakery, Pastry, and Confectionery Industry, frozen dough production rose by 2.45% in 2023, reaching 973,034 tons. Additionally, frozen bread output hit 754,818 tons (+1.2% YoY), while pastries and confectionery grew by 7.04% to 218,216 tons. These figures highlight the growing relevance of refrigeration in the bakery sector.
Refrigeration not only preserves freshness but also enables flexibility, efficiency, and broader product variety. Retail points now integrate freezing units and advanced ovens, allowing fresh-baked bread at any time.
The Role of Refrigeration in the Bread Value Chain
The bakery sector includes industrial bakeries, fresh bread producers, and frozen bread suppliers. Refrigeration links these diverse businesses by preserving dough and finished products across the value chain. This integration ensures competitiveness in an evolving market.
Main Challenges in Bakery Refrigeration
The challenges begin before baking. Evaporators used in bakeries must handle various conditions: regulating temperature in prep areas, supporting freezing, and even halting fermentation. They must respond quickly to temperature shifts, ensure proper humidity, and allow efficient air circulation—especially in display cases.
Freezing Bread Without Losing Quality
Freshly baked bread has a soft, moist crumb and crispy crust. However, moisture loss and starch retrogradation lead to aging. Quick freezing stops starch recrystallization, preserving quality. Refrigeration in the bakery sector becomes essential to extend shelf life and maintain consumer satisfaction.
Still, frozen bread is often seen as a last-resort solution in small bakeries. Without proper freezing methods, texture and freshness may degrade, affecting sales.
Innovative Solutions: Parbaked Bread
Parbaked bread is partially baked (about 45%), cooled, and frozen, then finished by the consumer. First introduced in Spain in the late 1980s, it gained popularity in the 1990s due to domestic oven accessibility.
Why Refrigeration Makes Parbaked Bread Viable
Refrigeration in the bakery sector is the cornerstone of parbaked bread production. It offers numerous benefits:
- Preserves aroma, flavor, and texture until final baking.
- Minimizes waste and stale bread losses (up to 3% globally).
- Provides fresh bread on demand without requiring large-scale in-store baking.
- Improves production scheduling and reduces night shifts.
Intersam: Experts in Bakery Refrigeration Systems
At Intersam, we specialize in designing and installing refrigeration systems for industrial and commercial applications—including the bakery sector. With over 28 years of experience, we deliver customized, energy-efficient solutions aligned with the unique needs of each client.
We use eco-friendly refrigerants, integrate energy-saving technologies, and recycle raw materials. Whether you need modular equipment or fully customized systems, our team is ready to support your project in Spain or globally.
Contact us today to learn how we can optimize your bakery’s refrigeration and improve your efficiency, product quality, and sustainability.
