Laboratory for Testing Inline Dry-Ingredient Chilling
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.
Inline chilling with cryogenic gases has been around for a number of years, but it is growing in importance with increased attention to process quality and repeatability, according to Scott Fischer, Shick’s director of sales and marketing. While generally thought to be solely for chilling flour, these systems can be set up to cool many ingredients such as sugar, spices, dry mixes and dry baking ingredients. They can be used on either pressure or vacuum ingredient-handling systems, and existing systems can be retrofitted with the technology.
With the inline chilling system, the proprietary injector technology from Linde precisely controls the amount of cryogenic CO2 gas into the convey line to instantly chill dry ingredients as they flow to the mixer. The temperature of the ingredient is measured prior to the mixer to control temperature of the product to within ±1°F (±.6°C) of the setpoint.
Bakery operations can achieve more accurate, consistent temperature control that enhances the quality and handling characteristics of the dough. Cryogenic chilling improves the ability to mix at ideal temperatures and reduces or even eliminates the use of supplementary ice cooling, improving product quality.