Dough Temperature Control
Why dough temperature control
Consistent product quality, in every season and every batch
During mixing and blending stages, the heat generated is one of the main critical issues in food processing: it encourages bacterial growth, causes loss of aroma and dough structure, and reduces the shelf life of the finished product.
Precise temperature control with carbon dioxide removes this variable, ensuring consistent quality regardless of external conditions and the season.
Quality
Consistent product quality throughout the year, independent of outside temperatures
Fewer bacteria
Inhibition of bacterial load during processing
Zero waste
Reduced waste, optimal aroma and mixing
SIAD products and services for temperature control
SIAD offers certified food-grade gases, automatic distribution systems and specialized technical support for temperature control in doughs for meat products, baked goods, biscuits, snacks and sweet baked products. Each solution integrates into existing equipment without production interruptions.
Automatic cryogenic distribution systems
SIAD designs and supplies automatic systems for the injection of CO2 directly into the processing vessel. The systems can be adapted to any equipment, do not require manual operations, and make processing simpler and more repeatable: cooling takes place in a short time, stopping bacterial load and keeping the recipe’s aroma and quality unchanged, with a direct increase in the line’s production capacity.
Cryogenic gases for meat doughs
The use of CO2 or liquid nitrogen in meat processing ensures precise temperature control during mixing and mincing. In addition to preserving product quality, the treatment maintains the meat’s natural color, reducing waste and improving process repeatability for every production batch.
CO2 for baked goods
In doughs for bread, biscuits, snacks and sweet baked products, dry ice and carbonic snow maintain a constant temperature during processing, preventing early dough leavening. The result is greater uniformity of the finished product and a significant reduction in production waste.
Contact us
Are you facing critical issues in dough control?
Our food technologists analyze your production process and design the most effective temperature control solution, which can be integrated into your line without interruptions.
Related Applications
Other SIAD applications for food processing
Discover solutions for every stage of your production process
