Combining precise temperature control with pneumatic ingredient-conveying solutions, Linde North America and Shick announce a newly renovated test lab for bakeries that want to capitalise on the advantages of in-line dry-ingredient chilling prior to mixing/blending.

Representatives from both companies will be at Shick’s display at the Marketplace during BakingTech 2013 in Chicago, which began on Sunday and finishes tomorrow (Tuesday 5th  March).

Shick offers full-scale testing of the cryogenic chilling system on any dry ingredient at its R&D facility in Kansas City. The technical centre features a pneumatic conveyor now equipped with a CO2 injection chilling system from Linde North America. The lab requires only a sample amount of the dryingredient to validate the in-line chilling process. The technology is proven and the laboratory can quickly match a conveyor chilling system to any dry-ingredient processing parameters.

“Adding precise temperature control to our pneumatic conveying systems can give bakeries a significant advantage in mixing/blending process control — and that contributes to finished baked goods quality,” says Scott Fischer, Shick’s Director of Sales and Marketing.

Inline chilling with cryogenic gases has been around for a number of years, but is growing in importance with increased attention to process quality and repeatability, says Fischer. While generally thought to be solely for chilling flour, these systems can be set up to cool virtually any ingredient, including sugar, spices, dry mixes or other dry baking ingredients. They can be used on either pressure or vacuum ingredient handling systems, and existing systems can be retrofitted with the technology.

With the in-line chilling system, the proprietary injector technology from Linde precisely controls the amount of cryogenic carbon dioxide (CO2) gas into the convey line to instantly chill dry ingredients as they flow to the mixer. Temperature of the ingredient is measured prior to the mixer in order to control temperature of the product to within ±1F° of the set point.

“The goal for the baker is to consistently make quality products, and tighter incoming temperature control adds another layer of consistency and reliability,” notes Ed Cordiano, Linde Program Manager for Bakery and Prepared Foods. “While, it is difficult and often impractical to test this cryogenic chilling system in a baking operation without installing the entire system, now processors can simply ship their product to Shick’s lab with flow parameters and temperature targets, and a system can be tested and properly sized before it’s installed.”

Bakery operations can achieve more accurate and consistent temperature control that enhances the quality and handling characteristics of the dough. Cryogenic chilling improves the ability to mix at ideal temperatures and reduces, or even eliminates, the use of supplementary ice cooling, thus improving product quality.