Bakeries

Ice Systems flake ice machines are used within both medium and large bakery businesses. Most of what we do comes from recommendations, not only for the quality of our bakery ice machines and the ice produced, but also the response of our aftersales division when needed. You can read more about our bakery ice machines below and enquire to arrange your trial.

Cooling capabilities of bakery ice machines

Flake ice produced at -7°C, has approximately four times greater cooling capabilities compared to chilled water, and it is also easier to add when needed quickly. Adding ice directly to the mixture as an inclusion allows the ice to do its job quickly and efficiently. The flat and thin structure of flake ice 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, this is why we always recommend flake ice for anyone needing a bakery ice machine.

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 on bakery ice machines please give Ice Systems a call or fill in our online enquiry form. Before the delivery of either a purchased or rental bakery ice machine, an engineer from Ice Systems will always visit your site to survey and discuss service requirements and airflow demands.