Description and strong points:
Dough temperature control is a key factor in obtaining constant and ideal quality in the production of bakery. In fact, the cooling process of the flours allows the slowing down of the dough rising and adequately adjusting it to the times of each production line.
One of the most commonly popular method is the lowering the dough temperature by adding ice; some cool the dough by mixing liquid nitrogen; others mix the flours using lamellar flows of cold air; some others use the screw heat exchangers method. These methods represent empirical approach, expensive and impractical methods, poorly efficient solutions, increasing both plant running and operating costs due to the difficult cleaning and maintenance process.
Fields of application
For the food Industry in particular applied to the baked products
The Agriflex solution offers several, significant advantages:
- high energy efficiency thanks to the direct exchange and consequently reduced operating costs;
- high effectiveness thanks to the considerable temperature reduction;
- complete system automation that, thanks to the reduced thermal inertia and the absence of accumulations, ensures the correct temperature of the dough, compensating the temperature variations of the other components and ambient temperature;
- ease of maintenance since all areas can be easily cleaned.