Advanced chilling and freezing systems can protect bread quality from inside-out and outside-in.
For restaurants, breads create a first impression that can signal patrons to the quality of the meal to come. That’s why successful wholesale bakeries pay so much attention to repeatable quality when creating par-baked breads, and pre-baked rolls. And quality starts from the inside.
Bakeries with outdoor silos can use advanced cryogenic chilling systems from Linde to chill flour and other dry ingredients to within 1°F as they flow from the silo to the mixer. Better temperature control in mixing and blending can improve cycle times and help protect yeast performance. After dough forming or baking, a tunnel freezer, spiral freezer or impingement freezer can add a quick crust-freeze to protect bread products from the outside.
State-of-the art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can help the 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 and reduce deliveries. 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 make product change-outs easier.