EVER BLUE
EVER BLUE is a bread preservation solution designed to transform the organization of bakeries, production lines, and catering establishments.
Thanks to patented decontamination technology combining UVC lamps and air ionization, as well as a controlled environment at +3°C and 99% humidity, EVER BLUE allows pre-baked bread to be stored for up to two weeks while preserving its quality, texture, and consistency.
EVER BLUE process
PRE-BAKING : Bake products for two-thirds of their usual baking time before storing them in Ever Blue.
Benefits
- No more night shifts;
- Time savings in production;
- Complete flexibility for final baking.
Tips
- Do not overcook.
- At 90°C in the center, the starch is coagulated
→ ready for storage.
EVER BLUE STORAGE : Pre-baked bread is placed in the Ever Blue chamber and can be stored for up to 2 weeks.
Benefits
- No change in taste;
- Enhanced food safety;
- No drying out or mold.
Conditions
- Temperatures of +3°C.
- 99% humidity.
BAKING ON DEMAND : Bread baked on demand in 10-15 minutes, offering warm, crusty bread at any time of day.
Benefits
- Zero waste;
- Simplified inventory management;
- Fresh bread all day long;
- Maximum customer satisfaction.
Store/artisan process: Produce less often, sell with greater peace of mind
Every day of the week:
For a bakery offering 10 specialty breads.
- Production of 2 specialty breads (1 rack of each) per day;
- Storage in Ever Blue.
- Resupply as needed.
BENEFITS
Organisation: Fewer nights in the bakery, better schedule management.
Quality: Bread that is always crispy and consistent, without drying out.
Healthty: Healthy and controlled storage without additional handling.
Economy: Reduction in waste and losses.
Central lab/chains process : Centralize production, multiply freshness
Central lab production : Based on shop requirements.
Daily delivery to stores : Each shop receives its bread order, stored in Ever Blue.
Use in shops:
- Gradual distribution based on customer traffic.
- Final baking on demand.
BENEFITS
Production: A single centralized production facility for multiple points of sale.
Quality: Freshly baked bread on demand, always fresh in store.
Organization: Greater consistency across sites, standardized process.
Yield: Optimization of staff and baking equipment.
Catering process: Flexible delivery, serving on demand
Central laboratory production: Rolls, loaves, baguettes, etc.
Delivery every two days to establishments
- Hospital;
- Canteen;
- Restaurant.
Storage in Ever Blue :,Baking or reheating according to service requirements.
BENEFITS
QualitY: Fresh bread at every service, without overproduction.
Organization: Fewer deliveries, better logistics management.
Hygiene: Stable storage, compliant with collective catering standards.
Profitability: Reduction in waste and delivery costs.
