Controlling the dough temperature is a key factor to obtain a constant high quality in both the artisanal and industrial production of bakery products. One of the most common methods is to reduce the dough temperature by adding ice.
Other methods for dough cooling are the injection of liquid nitrogen, or the use of laminar cool air flows or screw heat exchangers. However, these methods involve high operating costs, difficult cleaning and maintenance. The system developed by Agriflex contributes to reduce the temperature of the flour by 20°C, ensuring a constant and uniform temperature control.
This patented solution offers many advantages, as: high energy effectiveness thanks to the direct exchange with consequently reduced operating costs; considerable temperature reduction; complete system automation ensuring correct temperature of the dough, compensating the temperature variations of the other components and ambient temperature; ease of maintenance and cleaning of all areas in contact with the flour.