Temperature control [ Return towards Bakery / Pastry products ]
Temperature is a key parameter: it is crucial to avoid any temperature rise during the products transformation to preserve their organoleptic and hygienic properties.
Air Liquide
Principle
Thanks to temperature control you can:
- Preserve the microbiological specification of the food
- Reduce the temperature rise during mixing, cutting or shaping
The direct liquid CO2, nitrogen injection, or the dry ice injection, guarantees:
- A quick and precise chilling
- A constant temperature during processing and transport
- In the choppers, mixers and kneading-machines: Carbospray B
- During the cutting and grating: Carbospray C
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