Ice Usage in Bakery Products

Dough used in cooking bread, cookies and etc. gets hot during the kneading process. Therefore the water added to dough must be cooled down between 22C° and 25C° to prevent the secondary lactic, butyric and damp fermentation of the dough while removing from the kneader.

By adding flake ice , the temperature of the water will be controlled against abnormal temperature increase. This is especially useful when the flour is hot or when a long-continued high-speed kneading process is applied in hot furnace environments.
 

 
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