TWENTIETH CENTURY

Modern Refrigeration and Storage

Advances in technology have contributed to important developments in pastry making. The introduction of efficient refrigeration and cooking methods has resulted in enormous strides in the fabrication of pastries. Not only has productivity increased, but quality has also improved.

The widespread availability of refrigeration equipment in the last few decades has permitted more careful control of pastry preparation. Refrigeration marbles and freezers have especially helped in this area.

The technological advances of this century have benefited consumer and professional alike: the professional has greater ability to plan and control while the consumer finds not only a better product but a larger variety than ever before-Professional Pastries