Doughs keep cool without ice

by Dan Malovany
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Linde L.L.C. helped Cole's Quality Foods’ facility in North Liberty, Iowa, improve consistency of extrusion and finishing operations for its twisted breadsticks and cheese sticks through use of a cryogenic dry ingredient chilling system.

MURRAY HILL, N.J. – Providing front-end control to the process is critical to quality in many bakeries and food manufacturing plants. Linde L.L.C., Murray Hill, helped Coles Quality Foods’ facility in North Liberty, Iowa, improve consistency of extrusion and finishing operations for its twisted breadsticks and cheese sticks through use of a cryogenic dry ingredient chilling system.

A couple of years ago, Linde installed the system over a three-day weekend. With fully automated temperature monitoring and control, the system also eliminated the handling and worker safety issues associated with the use of ice, noted Ed Cordiano, program manager, bakery and prepared foods, at Linde.

Grand Rapids, Mich.-based Coles’ products have a one-year frozen shelf life. Cases are shipped to national distribution centers and sold throughout major supermarkets.
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