Linde’s dry ingredient chilling solutions are helping bakeries on the rise by improving the quality of dry mix recipes and repeatability of dough mixing.
Linde LLC customises cryogenic dry ingredient chilling systems that can control the temperature of dry ingredients to +/- 1oF of the setpoint at the mixer.
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.
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.
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