{"id":2178,"date":"2024-08-16T18:10:08","date_gmt":"2024-08-16T10:10:08","guid":{"rendered":"https:\/\/en.ntsquare.com\/?p=2178"},"modified":"2026-08-23T21:14:28","modified_gmt":"2026-08-23T13:14:28","slug":"continuous-proofer-and-spiral-freezer","status":"publish","type":"post","link":"https:\/\/en.ntsquare.com\/pt\/industry-related-topics\/continuous-proofer-and-spiral-freezer\/","title":{"rendered":"A aplica\u00e7\u00e3o da tecnologia de c\u00e2mara de fermenta\u00e7\u00e3o cont\u00ednua e de congeladores em espiral na produ\u00e7\u00e3o de massa congelada"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Em 1949, apenas 3% das padarias nos EUA utilizavam massa congelada; este valor subiu para 40% do mercado total de massa na Europa e para 70% do mercado norte-americano. A tecnologia de massa congelada permite prolongar a vida \u00fatil da massa e mant\u00e9m a sua qualidade.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A tend\u00eancia de industrializa\u00e7\u00e3o do setor da panifica\u00e7\u00e3o \u00e9 evidente. A utiliza\u00e7\u00e3o de tecnologia de produ\u00e7\u00e3o automatizada contribui para melhorar a qualidade e a efici\u00eancia da produ\u00e7\u00e3o, concretizando uma produ\u00e7\u00e3o moderna e promovendo o desenvolvimento do setor para um n\u00edvel superior. Atualmente, as empresas de produ\u00e7\u00e3o industrial ocupam cerca de 27% da quota de mercado, e este valor continua a crescer, proporcionando um maior espa\u00e7o de mercado para os equipamentos de produ\u00e7\u00e3o.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A tecnologia da massa congelada torna poss\u00edvel a produ\u00e7\u00e3o industrial em massa de massa congelada nas modernas f\u00e1bricas de panifica\u00e7\u00e3o. Atualmente, as f\u00e1bricas de panifica\u00e7\u00e3o industrializadas representam 27% do mercado global de panifica\u00e7\u00e3o, e a quota de mercado continua a aumentar. Esta tend\u00eancia ser\u00e1 o motor da procura por equipamentos de fermenta\u00e7\u00e3o cont\u00ednua e de congela\u00e7\u00e3o IQF.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"831\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/external-900000024.png\" alt=\"\" class=\"wp-image-2007\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/external-900000024.png 831w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/external-900000024-768x462.png 768w\" sizes=\"auto, (max-width: 831px) 100vw, 831px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">A tecnologia da massa congelada, introduzida atrav\u00e9s da f\u00e1brica de panifica\u00e7\u00e3o em que investiram multinacionais de panifica\u00e7\u00e3o dos EUA e da Europa, come\u00e7ou a desenvolver-se na d\u00e9cada de 2000. Numa feira comercial na China, o p\u00fablico ficou impressionado ao ver a massa congelada transformar-se num croissant totalmente cozido em apenas doze minutos. Estima-se que o mercado chin\u00eas de massa congelada atinja os 18 mil milh\u00f5es de d\u00f3lares e continue a crescer a uma taxa anual de 15%.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A massa congelada permite que as cadeias de padarias poupem no aluguer das lojas, no investimento em maquinaria e nos custos com m\u00e3o-de-obra, al\u00e9m de oferecerem mais op\u00e7\u00f5es de produtos de padaria. A massa congelada \u00e9 tamb\u00e9m popular em cafetarias, estabelecimentos de fast food e cadeias hoteleiras.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Antes de a farinha de trigo se transformar em p\u00e3o, tem de passar por v\u00e1rios procedimentos, incluindo mistura, levedura, repouso, modelagem, levedura e cozedura. Todos estes processos requerem padeiros experientes. A tecnologia da massa congelada tornou poss\u00edvel a industrializa\u00e7\u00e3o de todos estes processos numa padaria central, a partir da qual a massa congelada \u00e9 entregue \u00e0s padarias e supermercados, com qualidade e sabor uniformes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>C\u00e2mara de fermenta\u00e7\u00e3o cont\u00ednua<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-34.jpg\" alt=\"1\" class=\"wp-image-1585\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-34.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/1-34-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Uma c\u00e2mara de fermenta\u00e7\u00e3o cont\u00ednua consegue fermentar at\u00e9 60 000 por\u00e7\u00f5es de massa por hora. A massa nas bandejas \u00e9 transportada por uma corrente, que pode ter mais de 1 000 metros de comprimento. A c\u00e2mara de fermenta\u00e7\u00e3o proporciona a temperatura e a humidade desejadas, adequadas aos requisitos espec\u00edficos das diferentes massas. \u00c9 muito adequada para past\u00e9is laminados, croissants, etc.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-27.jpg\" alt=\"2\" class=\"wp-image-1586\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-27.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/2-27-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/youtube.com\/watch?v=V6dz3HdZU-4%3Ffeature%3Doembed\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ap\u00f3s a fermenta\u00e7\u00e3o, a massa entra no congelador espiral IQF para ser rapidamente congelada a -18 \u2103.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/3-27.jpg\" alt=\"3\" class=\"wp-image-1587\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/3-27.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/3-27-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">A <strong><em><a href=\"https:\/\/en.ntsquare.com\/pt\/applications\/\">congelador em espiral<\/a> <\/em><\/strong>possui um sistema de transporte em espiral que permite o congelamento cont\u00ednuo, ocupando um espa\u00e7o m\u00ednimo. O design compacto e de v\u00e1rios n\u00edveis permite que o congelador em espiral otimize o espa\u00e7o vertical, o que \u00e9 particularmente vantajoso para instala\u00e7\u00f5es com \u00e1rea \u00fatil limitada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A correia transportadora em espiral move a massa numa c\u00e2mara de congela\u00e7\u00e3o a -35 \u2103, garantindo que esta seja congelada de forma r\u00e1pida e uniforme. Consegue congelar a massa rapidamente em 30 a 40 minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A correia utiliza uma correia modular de pl\u00e1stico para evitar marcas na pr\u00f3pria correia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"500\" src=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/4-25.jpg\" alt=\"4\" class=\"wp-image-1588\" srcset=\"https:\/\/en.ntsquare.com\/wp-content\/uploads\/4-25.jpg 800w, https:\/\/en.ntsquare.com\/wp-content\/uploads\/4-25-768x480.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Para conhecer o princ\u00edpio de funcionamento de um congelador em espiral, veja o v\u00eddeo<a href=\"https:\/\/youtu.be\/3mtWAS3PzBA\"> <\/a><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\nhttps:\/\/youtube.com\/watch?v=3mtWAS3PzBA%3Ffeature%3Doembed\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>By 1949, only 3% of the bakery stores used frozen dough in the USA, this figure has risen to 40% of the total dough market in Europe and 70% of the US market. The frozen dough technology allows the long life of the dough and maintains the quality of the dough. The industrialization trend of [\u2026]<\/p>\n","protected":false},"author":8,"featured_media":1589,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"footnotes":""},"categories":[49],"tags":[],"class_list":["post-2178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-related-topics"],"acf":[],"_links":{"self":[{"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/posts\/2178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/comments?post=2178"}],"version-history":[{"count":1,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/posts\/2178\/revisions"}],"predecessor-version":[{"id":2616,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/posts\/2178\/revisions\/2616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/media\/1589"}],"wp:attachment":[{"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/media?parent=2178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/categories?post=2178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/en.ntsquare.com\/pt\/wp-json\/wp\/v2\/tags?post=2178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}