CIBRARIO

-At Cibrario, fermentation is a craft that requires precision, control and the right technology.
IRINOX helps us elevate every stage of our bakery production

From sourdough management to proofing and preservation, MultiFresh® Next, Multievo Next and CP Next allow us to work with consistency, flexibility and professional control  even under high production pressure.

Tell us about your business

My name is Jacopo Pistone and I run Cibrario, a modern bakery established in 2019.
With the opening of our new laboratory just a few months ago, we are now able to manage a complete bakery production: bread, pizza and fresh pastry.

Having more space and the right equipment has allowed us to work at 360°, improving organisation and focusing even more precisely on the quality of the final product.

Which IRINOX equipment do you use in your laboratory?

In our laboratory we use two Multievo Next units, two CP Next holding cabinets and one MultiFresh® Next blast chiller.

This choice was driven by the need to manage processes that were not possible in our previous space, particularly those related to sourdough fermentation.
Having dedicated equipment for proofing and preservation allows us to control every production phase with greater accuracy and consistency.

How have IRINOX solutions improved your daily work?

Thanks to the Multiproof Next, we can manage precise and stable fermentation, significantly improving the performance of our pizza and all leavened products.

The increased space and the performance of the machines have led to a clear improvement in product quality and customer satisfaction.
These technologies also enabled us to handle a major order for a large tennis event in Turin something that would not have been possible without such high-performing equipment.