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.