Cryogenic solutions enhance quality, shelf life

by Dan Malovany
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Erik Fihlman, Linde.
 

At IBIE 2016, Linde LLC, (booth No. 10710) is featuring proprietary cryogenic solutions that can simultaneously boost throughput, improve product quality and help extend shelf-life for a range of baked goods from par-baked artisan breads to chilled cookie dough and quick-frozen pizzas.

Linde cryogenic solutions use liquid nitrogen (N2) or carbon dioxide (CO2) to effectively reduce temperature and chill, crust freeze, or fully freeze baked items with a high degree of temperature control, according to the company.

“Cryogenic technology is the ideal solution for efficient temperature reduction to help maintain freshness and improve the quality of baked goods while optimizing production,” said Erik Fihlman, program manager, bakery and prepared foods, Linde, Bridgewater, NJ.

Featured solutions that can address the challenges of baking production include: the family of CRYOLINE MT modular tunnel freezers, the CRYOLINE XF cross-flow spiral freezer, the ACCU-CHILL dry ingredient chilling system and the Linde impingement freezer. “Linde offers the broadest portfolio of sophisticated technologies, which can help ensure optimal output quality on a proven consistent basis,” Mr. Fihlman added.

Linde performs in-plant assessments, conducts trial production runs at the Linde Technology Center and works with processors to develop optimal process solutions. For more information, visit at www.lindefood.com.
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