Patented flour cooling


Controlling the dough temperature is a key factor to obtain consistently high quality in both the artisanal and industrial production of bakery products. In fact, the flour cooling process allows slowing down the rising of the dough and adequately adjusting it to the times of each production line.

Most manufacturers lower the dough temperature by adding ice, others by adding liquid nitrogen. Others use laminar cool air flows or screw heat exchangers. These methods are expensive, impractical and inefficient.

This is why Agriflex has patented a cooling system that offers multiple advantages: energy efficiency by virtue of direct exchange, with reduced operating costs; efficiency by virtue of significant temperature reductions; easy maintenance and cleaning.

Completely automated, thanks to the reduced thermal inertia and the absence of accumulation, the system ensures the correct temperature of the dough by compensating for variations in ambient temperature and other components.