Chilled ingredient water for dough mixing and cooling; Coolant for mixer jacket cooling; Dough is stirred with ice - temperature controlled.
Bakery products, mainly breads, sweet rolls and buns, are produced in large quantities and temperature control during dough mixing is critical to the final quality. The main sources of high temperature are hydration heat (flour absorbs water) and friction heat (blender motor energy).
CBFI Recommended Refrigeration Solutions
To counteract the main thermal elements of the mixing process, which consist of hydration heat (flour absorbs water) and friction heat (blender motor energy), chilled water and/or ice are added to the mixing process.
CBFI has a complete line of ice makers, chillers, ice storage systems and delivery systems to meet every customer's needs. The whole set of equipment has Internet of things function, realizing remote monitoring, automatic control and other functions.