A change that will help the environment

Up until now, bread has been frozen in cooling systems that use the grenhouse gas R22.

New rules coming into force by 2015 will prohibit usage of R22. In anticipation of this, the Moulin de la Chaume has decided to start using its replacement, NH3, with immediate effect. NH3 is ammonia, which is less expensive, available naturally and has no impct on the ozone layer. What’s more, it delivers superior energy performance yet uses less electricity. So that means we can make bread and protect the environment at the same time – now that’s a good combination.