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, Messer 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.
Messer'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
Messer has written a whitepaper 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.