Better blending, better biscuits; controlled doses of liquid CO2 provide free-flow flour and uniform dry ingredients blending. (cryogenic materials ... Freezing): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1992. The length of the article is 502 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Bama Pies Ltd uses liquid carbon dioxide (CO2) in the manufacture of its biscuits at its Tulsa, OK, plant to keep biscuit ingredients cool during the blending process and to condition the flour during conveying. The pneumatic transfer temperature control system is especially valuable during the summer when temperatures are high, because it prevents the flour from clumping. A bottom injection CO2 system helps maintain dry ingredients at a consistent temperature while blending.

Citation Details
Title: Better blending, better biscuits; controlled doses of liquid CO2 provide free-flow flour and uniform dry ingredients blending. (cryogenic materials handling system, Bama Pie Ltd.) (Spotlight: Refrigeration and Freezing)
Author: Bob Sperber
Publication:Food Processing (Magazine/Journal)
Date: December 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n12 Page: p18(1)

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