Learn how you can save processing time and create high quality dough in every batch.
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:
Linde has written a white paper that:
Simply complete the form to the right to receive the link to download the complimentary paper.
Visit Linde and Shick together at IBIE, Las Vegas Convention Center, October 6-9, 2013, Booth# 6630.