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Flake Ice Machines in the Bakery Industry

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Did you know that ice is used in bakery businesses? At first glance, it might seem ridiculous to many people: using something very cold during a process which is much more familiar because it involves something very hot.

Though there are small margins of leeway when you’re doing it in your own kitchen at home, baking at the professional and industrial level requires absolute precision and consistency. People rely on their groceries - including their bread and other baked products - being exactly the same every time they eat them. Businesses build their reputations on the familiarity of their products. So, it’s important to be in control of all aspects of production and in baking, this is where ice plays a significant part.

Keeping dough at a consistently cool temperature is a very important part of creating top quality baked goods. Mixing and kneading cause energy to transfer and this causes the dough to heat up, unwantedly causing it to ‘cook’ at too early a stage. When the mix heats too much, fermentation accelerates, and the dough rises, becoming at risk of tearing. Bakers must find a way to remove the heat from their dough, and the most efficient way to do this is to add ice as an ingredient instead of water. This means you gain a better control over the process.

Why use flake ice?

The best type of ice to use is flake ice as it is better than other types in terms of efficiency, cooling capacity and, importantly, compatibility with bakery equipment supplied by us here at Ice Systems UK. As well as its cooling purpose, flake ice will not damage expensive industrial/commercial baking equipment as wear and tear is reduced significantly. Flake ice also doesn’t clump together, and so blends easily due to its rapid melting qualities.

What exactly is flake ice?

Basically, it is small flat pieces of ice, between 1.5mm to 2mm in thickness, which are layered together. Subcooled at -7°C, it’s dry to the touch and is an extremely efficient cooler as it releases its cooling energy quickly. Due to the ice’s flake structure, it integrates perfectly into the dough, keeps it cool. Flake ice has 17,000 square feet (1,579 metres sq.) of surface area per ton, which translates as greater cooling efficiency than any other type of ice, requiring only 1.3 tons of refrigeration per ton of ice from 60°F (16°C) water. When it is stored at sub-zero temperatures, flake ice can be kept for long periods of time without degrading.

At Ice Systems we can provide the industrial ice machines you need to ensure your business operates effectively and efficiently at all times. Our flake ice machines for bakeries feature a built-in 24/7 timer programme, ideal for pre-production ice requirements and therefore making your processes more efficient and manageable. Our machines have an HMI screen fitted as standard and have a dedicated built-in programme for hygiene. This flushes, cleans and sanitises all internal water components, including those not visible by eye. Our industrial flake ice machines are simple to use and come with a user manual (PowerPoint) - though we also deliver full training on installation. All Ice Systems machines come certified with the UK Declaration of Conformity come certified with the UK declaration of conformity (often known within Europe as CE Certification). We also offer excellent customer service as standard – so we have everything covered, and you can be confident that your new machine will make sure your bakery keeps baking!