A proprietary cryogenic gas injection system from Linde uses specially designed nozzles to chill fast-moving flour or other dry ingredients as they flow from the silo to the mixer. The system can control temperatures to within 1°F at the mixer to improve downstream dough-handling operations and contribute to the quality of finished baked foods. Beyond flour, Linde can install chilling systems to rapidly cool sugar, spices, dry mixes or other dry ingredients. Linde’s system can be used on new pressure or vacuum ingredient handling systems or retrofitted to existing operations.
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