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Brings down the dough
rapidly to the desired
temperature |
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Can easily be weighed
and introduced into the dough |
Either automatically
or manually |
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Characteristics: |
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Special
type: Micro Ice |
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Dissolves
quickly in the dough |
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Does not
built lumps because it never freezes together |
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Can
therefore be stored - without additional cooling |
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More
cost efficient than other means of dough cooling |
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Which machinery ? |
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Brochure
(PDF)
Solutions
(PDF)
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Speak to the specialist from Germany since 1969 |
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