Explore innovative solutions such as ingredient water chillers for industrial commercial bakeries in a recent article in the Snack Food & Wholesale Bakery magazine. The article is titled “Out of the Ice Age, Add-ons for dough customization bring flexibility, energy efficiency, automation, improved quality, and more…”

Turner Hansel, President of Filtrine, is quoted talking about ingredient water temperature control and redundancy from a chiller manufacturer perspective.

Read the article.