Biscuits, cookies and crackers
Baking by infrared radiation is versatile. It is the best heat transfer method for baking all types of biscuits, cookies, crackers to give good structure, texture and volume. The key advantage is that infrared energy penetrates the dough pieces and bakes the product, not only drying the surface.
Hard sweet biscuits
Short dough biscuits
For enquiries and more information contact Baker Pacific at firstname.lastname@example.org