Ingredients in outdoor silos fluctuate in temperature and that can add an unwanted variable which can impact cycle times of mixers and blenders. When flour or other high-volume products are added to a bake mix at too high a temperature, it can even impact yeast activity.
Linde offers a proprietary, in-line chilling system that can chill dry ingredients prior to mixing to within 1°F of the set point. In addition, the Linde food team can tighten temperature control in dry mixing and blending operations with cryogenic bottom-injection systems. The precise addition of cryogen from the bottom is far more efficient than top-chilling method.
Linde solutions also offer these important advantages to the dry-mix processor:
- Higher process efficiency. Chilling solutions are matched to the needs of the processor to maximize cryogen use for more efficient and repeatable mixing and blending processes.
- Operational benefits and savings. Linde engineering know-how can make a significant difference in optimizing bottom-injection systems for mixing operations. And the benefits of our patented in-line chilling systems can be validated for any dry ingredient through a new in-line test at Shick.