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.
Traditional mixer chilling systems that use water, ice or CO2 snow horns on top of the mixer can’t deliver the same cooling efficiency and are more variable because they add moisture to the dough and require longer processing times.
The dry ingredient chilling system from Linde chills ingredients in the transfer line using liquid carbon dioxide (CO2). “It can be used within several applications including gluten-free products and provide a variety of benefits,” says Ed Cordiano, Linde program manager for Bakery & Prepared Foods.
Advantages of Cryogenic Flour Chilling
· Increased production rates through improved hydration and machinability of the dough
· Improved efficiency through shorter processing times
· Higher profits through less wasted dough
· Eliminates handling of bagged ice
The Linde food team helped Coles Quality Foods, Inc.® (Grand Rapids, Michigan) upgrade to the Linde dry ingredient chilling system to achieve more consistent temperatures at the mixer resulting in improved dough handling characteristics for forming operations. Coles offers a complete line of frozen bread – including mouthwatering Big Texan toast, cheesesticks and breadsticks – and distributes products nationwide. The breadsticks include Coles’ signature “twist,” produced through an exclusive extrusion and forming process.
With the new cryogenic chilling system, liquid CO2 is injected as flour is conveyed to the mixer from an outdoor silo through a four-inch line (see photo). The temperature of the flour is monitored and a feedback system controls the precise injection of CO2 to achieve a consistent flour temperature within +/- 1ºF of the setpoint. The use of cryogenics to chill the flour at Coles provided improved mixing operation, eliminated variations associated with ice chilling, and reduced product losses and worker safety issues by eliminating the need for water ice at the mixer.
Sugar, Spice and Gluten-Free Flour
The Linde dry ingredient chilling system can be used to chill any dry ingredient including, sugar, spices and gluten-free flour. Prior to system installation, operating parameters for any new ingredient can be validated at Shick’s test laboratory in Kansas City, Missouri through an agreement with Linde.