date:Mar 05, 2013
accurately controls the amount of cryogenic carbon dioxide (CO2) gas into the convey line to instantly chill dry ingredients as they flow to the mixer.
In order to control temperature of the product to within 1F of the set point, temperature of the ingredient is measured prior to the mixer.
Linde stated that the bakery operations can achieve more accurate and consistent temperature control that improves the quality and characteristics of the dough.
Cryogenic chilling enhances the ability to m