date:Apr 05, 2016
aking and snack foods, cryogenic flour and dry-ingredient chilling systems are used either before or during mixing process. This is intended to aid temperature control for higher quality and repeatability.
Consistent temperatures are said to provide repeatable batch-to-batch dough quality, reduce mixer cycle times and improve downstream handling and extrusion processes.
Linde food beverage head Mark DiMaggio said: Recent advances in cryogenic chilling systems provide numerous advantages inclu