Product Cooling System for Flour and Dough Temperature Control
When flour or dough overheats during storage or mixing, a dedicated cooling system helps you stabilise temperature and maintain predictable dough behaviour across seasons and production shifts.
Cools flour and dough before mixing or processing
The product cooling system from Agriflex lowers the temperature of flour or dough to keep recipes within a defined processing window. Using cooled air, chilled water, or a heat-exchange process integrated with pneumatic conveying, the system can reduce flour temperature before dosing or cool dough directly inside mixing or transport stages.
Temperature control is critical in high-speed bakeries where friction from conveying or intense mixing causes temperature variation. The cooling system integrates upstream with silos and dosing stations, and downstream with mixers or dough fermentation systems. Automated temperature regulation ensures that the setpoint is reached consistently, reducing the need for ice or extra water correction, which can impact dough yield and structure.
By stabilising dough temperature, you improve final product quality, maintain gluten performance, reduce tackiness on lines, and achieve more consistent proofing and baking results.
Benefits
- — Ensures stable dough temperature across shifts and seasons
- — Reduces or eliminates ice/water corrections during mixing
- — Integrates with flour conveying and dosing lines
- — Improves dough consistency, machinability, and final product quality
- — Helps maintain predictable fermentation and proofing times