Bakeries

Bakeries

BAKERIES

The dough used for baking bread, brioche, etc., heats up during the kneading process. The water added to the dough must therefore be chilled to keep the dough at a temperature of around 22 to 25°C when it is taken out of the kneader to prevent secondary lactic, butyric and moisture fermentation.

By adding flake-ice, the temperature of the water is ” controlled ” to counteract abnormal temperature rise. This is particularly useful in warm bakehouse environments where the flour is often warm or when prolonged kneading at high speed is required.

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