A test laboratory for bakeries that want to test inline dry-ingredient chilling prior to mixing and blending has been renovated following work by Linde North America, New Providence, N.J., and Shick, Kansas City.
Shick offers full-scale testing of the cryogenic chilling system on any dry ingredient at its research and development facility in Kansas City. The technical center offers a pneumatic conveyor now equipped with a carbon dioxide (CO2) injection chilling system from Linde North America. The lab requires only a sample amount of the dry ingredient to validate the chilling process. The technology is proven, and the laboratory can quickly match a conveyor chilling system to any dry-ingredient processing parameters.