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Artisan Breads

Whether fully-baked or par-baked, artisan breads are signature items for bakeries selling to quick-serve restaurants (QSRs), dining establishments and supermarkets. Advanced chilling/freezing technology from Linde can help artisan bakeries improve productivity and quality often at the same time.

Even before dough mixing, an in-line chilling system from Linde can precisely control the temperature of the flour as it flows from the silo to the mixer. And after dough forming or baking, a cryogenic tunnel freezer or spiral freezer, and sometimes an impingement freezer, can add a protective quick crust-freeze.

State-of-the art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can help the artisan baker:

  • Protect shape, surface and product quality. Rapid cryogenic freezing locks in shape and product quality, and state-of-the-art equipment can deliver highly repeatable results.

  • Extend shelf-life or service range. Consistent crust-freezing operations can help artisan breads stay fresher longer to extend a bakery’s service range or reduce the frequency of delivery.

  • Improve throughput and resource efficiency. Throughput can typically be increased by 10% or more with the patented, high-efficiency CRYOLINE® XF (Crossflow) spiral freezer. Our state-of-the-art CRYOLINE® MT tunnel freezer can also handle high-volume and are designed for cleanability.