Linde has a number of proven systems to help the bottom line of your bakery operations. We produce and deliver cryogenic and atmosphere gas systems that allow adherence to demanding production schedules without compromising the taste and texture of your products. Precise temperature control is essential for proofing, dough mixing, product chilling & firming or fully frozen. Whether it's flour, sugar, other ingredients, raw dough or a fully baked good - there's a Linde system to maintain your product quality.
CRYOLINE® in-line freezing and ACCU-CHILL® chilling systems for bakery production results in productivity gains and offers process line flexibility options. Freezing raw products to lock in freshness or finished products to extend shelf life and expand market reach are the Linde benefits.
ACCU-CHILL® IC dry ingredient cooling technology using injected cryogenic gas - either CO2 or liquid N2 - optimizes incoming ingredient temperature. Precisely controlled temperature of make-up components - either continuous inline or scale hopper batch - helps achieve the desired results that bakers demand.
Cryogenic gas injection, using the Linde ACCU-CHILL® LXC compact bottom injection system, is a versatile, high-performance temperature control option designed especially for precise control of bakery ingredients during dough make-up and blending.
Modified Atmosphere Packaging (MAP) gas mixtures of Linde gases. The industrial gas combinations at precise concentrations have been tested in our labs to extend shelf-life so that products are at their freshest for your customers.
Check out the processing options for your specific product market