Deepchill® for Industrial Baking
The Deepchill® difference
The revolutionary Deepchill® slurry provides effective and uniform cooling for your dough — resulting in a better quality, lower waste and operational efficiencies.
Improved dough quality
Deepchill® provides immediate and uniform dough cooling, while ensuring effective hydration of flour and consistent dough formation resulting in a uniform and elastic dough.
Optimal temperature control
With Deepchill®, temperature and crystal concentration are adjustable, providing optimal control of dough temperature during the mixing process, resulting in better control of yeast growth and rising rates.
Reduced line downtime
Along with improving the dough quality, Deepchill® can lessen downtime due to invalid dough temperature and increase the efficiency by 2%.
With optimal temperature control, Deepchill® enables a 1% reduction of dough wastage from poor temperature control. This helps to keep more dough and baked products at quality standard.
The innovative Deepchill® Ingrediator™ is a 2-in-1 technology: it provides the most efficient method for dough temperature control as well as mixing its key ingredients to formulate the cooling agent. This cutting-edge technology can replace the need for water chillers, mixer cooling jackets and ice machines.
The Deepchill® Ingrediator™
Deepchill® can be formulated with precise amounts of ingredients (water, salt and ice crystals) in the dough recipes, and automatically delivered to multiple mixers at the same time, even if each mixer has a different recipe.
Reduce mixing time
With 3 times the cooling rate of conventional ice and easier distribution, the dough mixing time can be significantly reduced. Unlike ice cubes, the liquid Deepchill® is easily and rapidly mixed throughout the dough.
The IngrediatorTM is highly programmable, enabling a full automation of Deepchill® production and dosed delivery. Monitoring is done via large HMI touch screens at points of production and use.
Reduce contamination risks
Deepchill® is produced and stored in a closed environment and distributed through a sealed delivery system. This reduces contamination risks, and subsequently reduces wastage due to dough contamination.