Chilling, freezing technology that helps bakeries enhance quality, fight production dynamics
Linde’s chilling and freezing technology helps bakeries enhance
quality and fight production dynamics that waste time and
money.
Bakers are constantly looking for that edge that will catapult them ahead of competitors in terms of product quality and increased productivity. Linde’s chilling and freezing technology helps bakery companies enhance quality and fight against the production dynamics that waste time and money in the bakery.
Linde North America, a member of The Linde Group, a world leading gases and engineering company, offers a broad product and service portfolio for the baking industry.
Linde will be demonstrating its proprietary Dry Ingredients Chilling System and will feature other offerings for visitors in booth #6130 at the International Baking Industry Exposition, which is being held at the Las Vegas Convention Center in Las Vegas, Nevada, September 26-29, 2010. Linde will be partnering in the booth with Shick USA, an industry leader in the design, manufacture, and installation of automated ingredient handling systems.
“Overheated ingredients such as flour and sugar hurt the quality and consistency of dough, resulting in costly product reformulation that increases waste and decreases productivity,” says Mark DiMaggio, head of food and beverage markets, Linde North America.
Linde’s Dry Ingredient Cryogenic Chiller, which can easily be installed on existing or new lines, maintains uniform and accurate ingredient temperatures throughout the process, even when ambient temperatures are above 90° Fahrenheit. Consistent temperatures mean less waste and downtime, greater batch-to-batch consistency and reduced operating costs.
"Bakers love that the self-regulating technology produces consistent dough temperatures of plus or minus one-half degree Fahrenheit during even the hottest days of the year,” said DiMaggio. “Our customers have reported as much as a one-percent yield gain and a significant reduction in product waste.”
Linde baking industry experts will also be illustrating other specialized equipment for the baking industry including its patented Impingement and CRYOLINE® MT freezers, as well as its new patent-pending CRYOLINE XF Spiral Freezer. The Linde CRYOLINE XF Spiral Freezer uses an advanced cross-flow technology which provides unparalleled spiral freezer cryogen efficiency and increases production capacity, while improving product quality. -- Linde North America
www.lindeus.com.
Bakers are constantly looking for that edge that will catapult them ahead of competitors in terms of product quality and increased productivity. Linde’s chilling and freezing technology helps bakery companies enhance quality and fight against the production dynamics that waste time and money in the bakery.
Linde North America, a member of The Linde Group, a world leading gases and engineering company, offers a broad product and service portfolio for the baking industry.
Linde will be demonstrating its proprietary Dry Ingredients Chilling System and will feature other offerings for visitors in booth #6130 at the International Baking Industry Exposition, which is being held at the Las Vegas Convention Center in Las Vegas, Nevada, September 26-29, 2010. Linde will be partnering in the booth with Shick USA, an industry leader in the design, manufacture, and installation of automated ingredient handling systems.
“Overheated ingredients such as flour and sugar hurt the quality and consistency of dough, resulting in costly product reformulation that increases waste and decreases productivity,” says Mark DiMaggio, head of food and beverage markets, Linde North America.
Linde’s Dry Ingredient Cryogenic Chiller, which can easily be installed on existing or new lines, maintains uniform and accurate ingredient temperatures throughout the process, even when ambient temperatures are above 90° Fahrenheit. Consistent temperatures mean less waste and downtime, greater batch-to-batch consistency and reduced operating costs.
"Bakers love that the self-regulating technology produces consistent dough temperatures of plus or minus one-half degree Fahrenheit during even the hottest days of the year,” said DiMaggio. “Our customers have reported as much as a one-percent yield gain and a significant reduction in product waste.”
Linde baking industry experts will also be illustrating other specialized equipment for the baking industry including its patented Impingement and CRYOLINE® MT freezers, as well as its new patent-pending CRYOLINE XF Spiral Freezer. The Linde CRYOLINE XF Spiral Freezer uses an advanced cross-flow technology which provides unparalleled spiral freezer cryogen efficiency and increases production capacity, while improving product quality. -- Linde North America
www.lindeus.com.
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