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Cryogenic Flour Chilling System Helps Coles make Quality Frozen Breads - with a Twist

Variations in the temperature of flour, spices or other dry ingredients at the mixer can impact repeatability, not only at the mixer, but in forming and baking operations.

 

Fill out the form below to learn more about how one processor of frozen baked goods upgraded to a cryogenic dry ingredient chilling system from Linde to achieve:

 

  • Temperature control within 1o F or less at the mixer
  • Improved mixing/forming repeatability
  • Less product waste / higher yields

 

Cryogenic Flour Chilling System Helps Coles Make Quality Frozen Breads - with a Twist.

Complete the form and download the case study now.

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