Large bakeries offer a wide range of baked goods of the most diverse dough varieties. In order to always obtain reproducible results an optimal temperature range must be maintained for each type of dough, and above all critical temperatures must not be exceeded. High temperatures in the kneader result in a sticky dough which is difficult to process and lead to undesirable partial pre-reactions of the baking agents.
Flour, as the main component of dough, has a very poor thermal conductivity. Therefore it makes sense to reduce its temperature before it is added to the kneader.
Flour is cooled with carbon dioxide before it enters the dough kneader. Cooling takes place through spraying with liquid CO2. By precisely metering the gas added, the flour temperature can be adjusted very precisely.
- Dough is easier to process and is not sticky
- Dough absorbs water more easily
- It does not rise too quickly after portioning
- Continuous and even production
- Reproducible product quality
- Optimal use of the cooling medium through direct contact with the product
- Simple installation of the refrigerant supply on the conveyor system
- Can be installed on all existing pneumatic and mechanical conveyor systems
- Avoids uncontrolled and unhygienic addition of ice to the kneader.
- The flour temperature can be set precisely before water is added, even when low dough temperatures (e.g. 12 °C) are required independent of the external temperature.
Messer supplies a cooling unit tailored to your requirements as well as the required gas at certified food quality.