Mark DiMaggio, head of food & beverage at Linde, has said cryogenic freezing is improving the handling characteristics of raw cookie dough to speed production and packaging operations.
Linde works with processors to optimise cryogenic solutions, which will either fully freeze or crust freeze cookie dough.
“Whether they’re sugar cookies, oatmeal raisin or chocolate chip, the raw cookie dough can be difficult to smoothly process once the dough is made. Handling and forming of cookie doughs can vary with temperature which can affect the repeatability of slicing and stacking operations, especially at higher production volumes,” DiMaggio explains.
In-line cryogenic processing with liquid carbon dioxide (CO2) or liquid nitrogen (N2) can offer significant advantages in speed, space and efficiency over other chilling or freezing methods.
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