| The Linde Flour System is designed to chill flour during conveying in the pneumatic conveying line, adding the precise amount of cryogen needed to obtain a consistent flour temperature from batch to batch
Dry ingredient chilling was developed to assist processors’ needs to better control final dough temperatures. Accurate and even dough temperatures play a major role in determining the final quality of baked goods. Chilling of powdered and granulated products such as flour or sugar can be handled via batch or continuous systems with chilling systems designed for use with either liquid nitrogen or CO2.
Batch type systems utilize bottom injection or top injection of CO2 and nitrogen in mixers, while continuous systems like the dry ingredient chilling system can be found on pneumatic conveying systems.
Typical products cooled via inline systems include flour, sugar, and dry mixes. |
