A soft doughy mixed product preparation, that is too hot, is sloppy, fails to stay in shape and can stick to the forming plate, results in unnecessary waste and rework. A common solution is to add ice water, dry ice or, in some cases, frozen ingredients during the mixing or blending step. This, however, is not very precise, and can be time consuming, or even unhygienic. Often the result fails to achieve the ideal texture and temperature for a quality formed product. An increasingly popular alternative is the fitting of a tailor made liquid nitrogen or CO₂ injection system to the mixer or blender.
Discover how Dutch food processor Dalco increased their product mixing and forming throughput while reducing product waste thanks to our Freshline® LIN-IS.
Food Technology Expert, UK
Will the cold nitrogen or CO₂ damage my product?