The temperature of the dough is essential for the quality of the baked goods.



Metering the flake ice to the exact gram ensures that the dough batch has no deficiencies in its texture and proofing behavior.



The flake ice mixes evenly with the dough in the kneader and cools it in a very short time. Thanks to the surface of the flake ice and the rapid cooling, the dough is not watered down too much.



The production of high quality baked goods is ensured.