Bakeries

Bakeries

Ice Systems’ flake ice machines are used within most medium and large bakery businesses. Most of what we do comes from recommendations, not only for the quality or our machinery and the ice produced, but also the response of our aftermarket division when needed.

Cooling capabilities

Flake ice has approximately four times greater cooling capabilities compared to chilled water and it is also easier to add when needed quickly. Flake ice is produced at -7°C. Adding ice directly to the mixture as an inclusion allows the ice to do its job quickly and efficiently. The structure of flake ice which is flat and thin, allows it to melt quickly and evenly, releasing its cooling energy rapidly into dough mixtures without leaving residue. Chip ice can often cause issues during the baking process as it can hang around (not melt) which can lead to air pockets within the product.

Ice Systems Flake ice can be treated like any other ingredient and added in when needed. During the production of bread, flake ice helps to retard yeast growth, allowing the mixture to be properly controlled in the timescale required. Flake ice has good melting behaviour releasing its cooling qualities evenly throughout mixtures and batches. Flake ice is used within pie, pastry and pasty production.

For further information please give Ice Systems a call or fill in our online enquiry form. We are always more than happy to visit your site to discuss your project. Before the delivery of either a purchased or rental ice machine, an engineer from Ice Systems will always visit your site to survey and discuss service requirements and airflow demands.