Consistent temperature of dry ingredients at the mixer helps achieve repeatable batch-to-batch quality, and as baking operations grow, maintaining that quality remains a priority.
Linde LLC (lindefood.com) customizes cryogenic dry ingredient chilling systems that can control the temperature of dry ingredients to +/- 1oF of the setpoint at the mixer.
Flour is often the most unpredictable, yet important, ingredient in bakeries, and gluten-free flour can add another level of challenge to dough handling characteristics for any bakery. By cryogenically pre-chilling flour or other dry ingredients as they are pneumatically conveyed to the mixer, more consistent quality can be achieved in dry-mix recipes and dough mixing.
... to continue reading you must be subscribed
