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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.

Complete this form to get your whitepaper now.