Bakery and pastry

When it is kneaded, the dough used to produce bread and pastries heats up. The heat gain from the mechanical work of the dough mixer dough hook makes it necessary to cool the mixing water entering into the composition of the dough. The temperature of the dough at dough mixer outlet must imperatively reach a temperature of 22 to 25°c to avoid secondary fermentations.

The addition of flake ice allows the temperature of the added water to be “controlled” to counter and avoid an abnormal temperature increase. It is particularly useful when the ambient environment of the oven room is hot and the flour temperature is high, or when kneading is intensive (duration and high speed).