Linde_US_PDF_baker's Secret

Bakery manufacturers know that controlling dough temperature in the mixer is one of the principal challenges in bakery operations. Bakers have traditionally used a variety of cooling techniques, each of which can result in inconsistencies in dry ingredient temperatures and variances in dough quality from batch to batch.

 

However, Linde has developed a Dry Ingredient Chilling System that chills flour (or other dry ingredient) in the transfer line, using cryogenic liquid in conjunction with a conventional pneumatic conveying system to instantly cool the dry ingredient to a predetermined ideal temperature while it is conveyed to the mixer.

 

Linde’s Dry Ingredient Chilling System can help a bakery manufacturer:

  • Save processing time and improve efficiency.
  • Creates repeatable batch-to-batch dough quality.
  • Waste less dough.

 

Linde has written a white paper that:

  • Delves into the details of how the dry ingredient chilling system works.
  • Identifies the doughs that are best suited to dry ingredient chilling.
  • Describes the process of using liquid cryogenic gases with both pressure and vacuum pneumatic systems.

 

Simply complete the form to the right to receive the link to download the complimentary paper.

 

Complete form and click Submit button to get your Dry Ingredient Chilling white paper

   
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