Even before dough mixing, an in-line chilling system from Linde can precisely control the temperature of the flour as it flows from the silo to the mixer. And after dough forming or baking, a cryogenic tunnel freezer or spiral freezer, and sometimes an impingement freezer, can add a protective quick crust-freeze.
State-of-the art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can help the artisan baker:
Protect shape, surface and product quality. Rapid cryogenic freezing locks in shape and product quality, and state-of-the-art equipment can deliver highly repeatable results.
Extend shelf-life or service range. Consistent crust-freezing operations can help artisan breads stay fresher longer to extend a bakery’s service range or reduce the frequency of delivery.
Improve throughput and resource efficiency. Throughput can typically be increased by 10% or more with the patented, high-efficiency CRYOLINE® XF (Crossflow) spiral freezer. Our state-of-the-art CRYOLINE® MT tunnel freezer can also handle high-volume and is designed for cleanability.