The baking process is temperature sensitive. Whether it is the storage of ingredients, or the mixing of the dough, temperature-controlled conditions are critical to ensure product quality. Many bakeries used fluorocarbon-based cooling systems which are toxic and may impact taste. However, over the last 10 years more bakeries have transitioned to cooling with glycol and chilled water systems.
Bakeries have multiple uses for chilled glycol including:
· Mixer Cooling: Chilled glycol is circulated through a cooling jacket to control the dough-out temperature, critical to any baker.
· Sponge Cooling: Chilled glycol is circulated through a plate heat exchanger, cooling Sponge.
· Chilled Potable Water: Provide 34-35° F Chilled Potable Water from our standard mixer chiller system.
· Liquid Yeast Cooling: The liquid yeast is stored in jacketed tanks and it is critical to control their temperatures.
What does the chiller do for bakeries?
Chilled water from a water chiller is utilized instead of ambient temperature water in the dough mixing process. Due to the large amount of heat generated in the mixing process, the use of a water chiller allows the dough to be mixed for a longer period of time before it reaches a critical temperature. The additional mixing time allows for a higher quality product to be produced.
BV Thermal System offers user-friendly portable chillers that easily integrate into your bakery process. Engineered for a production environment, designed for easy set-up and manufactured with highly reliable, cost effective components.