PROSWEETS & ISM REVIEW


INGREDIENTS AND DOUGH & COOLING SYSTEM


Agriflex’s patented Ingredients Cooling System precisely lowers and self-regulates dough temperature to ensure consistent quality while reducing processing time and costs.


C


ontrolling the temperature of the dough is key to achieving optimal, consistent quality in the finished product.


Stable and controllable parameters also reduce time and costs. Agriflex’s cooling system uses innovative, patented technology to decrease the dough’s temperature by up to 30 °C and then control it, ensuring a constant, homogeneous temperature through self-regulation. Technical specifications:


The system is made up of two units: a dehumidification unit and a cooling cylindrical unit. • In the cooling and dehumidification system, pressurised air is channelled


through the heat exchanger where it meets a refrigerant circuit.The previously stored ingredient is then conveyed into the pneumatic


system, which contains cooled air at a temperature between 2 °C and 3 °C.


• It is at this stage that the technological core of our system comes into play. The stainless-steel pipe takes a spiral shape and is enclosed within the cylindrical cooling exchanger, where it is immersed in the cooling liquid. All parameters are checked at this stage, and the ingredient temperature is stabilised fully automatically, thanks to our system of probes and sensors, before moving on to the next stage of dosing in the mixers.


Find out more about Agriflex Ingredients Cooling System Technology on: agriflex.it - solutions


Discover Agriflex’s dough cooling system


The advantages that Agriflex customers highlight when using this patented system are manifold: there is no mixing or thermal stress, and it is simple and efficient. This is because the raw material is cooled immediately before use, rather than at the storage level.


Cool, isn’t it?


 


FEBRUARY 2026 • KENNEDY’S CONFECTION • 17


agriflex.it


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