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Agriflex Srl

Company Summary:

  • Since 1952
  • 16-20 Employees
  • Turnover 200,000.00 USD per year
  • 25% turn over from existing products
  • Corporation

Additional Contacts:

http://www.agriflex.it
Export Department
Sabrina Morini
Phone: +39 - 0543 - 796153/+39 - 0543796153
Fax: +39 - 0543 - 796153

Company Address:

Via Barsanti 6/8 47122 Forli - Italy
Forli
Italy, 47122
Web Page Link: http://www.toboc.com/agriflexsrl

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Details of Product or Sell Offer
product

Flour Cooling system

"Flour Cooling system" is listed under  Food Processing Machinery Category

attentive to customers needs, dynamic and committed to improving productionprocesses since ever, agriflex is now focusing on flour temperaturecontrol in the dough mixing room, which is crucial to ensure constantand optimum quality, both in industrial and small scale production of bakedgoods.the flour cooling system fine tuned by agriflex is unique and innovative, as it allowsto decrease flour temperature up to 20 c, ensuring a constant and uniform temperature, and eliminating the disadvantages of the meth`ods used so far.one of the most common and widespread meth`ods currently used to lower dough temperature is adding ice directly in the mixer.there is however a limit to it, namely the empirical way, often depending on the skill of the operator at work, in which the following is calculated: the amount office to add, based on the temperatures measured, and the reduced amount of water to add to the dough, as part of it comes from ice melting.moreover, the low percentage of water in the dough during the initial phase (to be later integrated with the addition of ice), makes it especially dry and may even cause premature wear of the mixer and excessive stress on mechanicalparts.another meth`od used for dough cooling is injecting liquid nitrogen andcarbon dioxide.beside the high costs making these systems not very common, liquid nitrogen and carbon dioxide enter in with the dough, causing a modification in the organoleptic properties of the raw materials and the death of yeasts, as well as uneven cooling, as the surface of dough is mostly cooled down.moreover, as this meth`od does not take into account a number of affecting factors such as flour temperature at silo outlet, the exposure of dough to liquid nitrogen and carbon dioxide does not ensure any feedback by the operator.



Product Detail

NA
1000     EUR Per 20' Container
1     20' Container
10   day(s)
1   20' Container Monthly
Flour Cooling syste, Storage tank, Steel Silos
#FlourCoolingsyste, #Storagetank, #SteelSilos

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