ZIEGRA ice for cooling during dough production

Baked goods efficiently chilled with ice from the specialist

Whether in the production of bread dough, pretzels or pasta of all kinds, cooling with ice is indispensable today. Ultimately, the dough consistency and the proofing behavior of fresh dough are always determined by the dough temperature during production in the mixer. With ice cream from ZIEGRA ice cream machines, the temperature during dough production is reduced to a minimum.

ZIEGRA ice can be precisely dosed during the production process and mixes perfectly with the dough to be cooled. The high yeast quality is maintained and the elasticity of the dough always remains optimal. Thanks to ZIEGRA ice, the flour is always dry until the start of the kneading process and the actual cooling takes place evenly inside the dough and not just on the surface.

The ice from ZIEGRA ice machines is always free-flowing and therefore also protects the machines in the pasta production process.

Thanks to ZIEGRA ice machines, you get maximum hygienic ice, which is produced with the help of a closed water system in a Freon circuit, without rotating parts.

Whether for artisan bakeries or the baked goods industry, ZIEGRA ice machines are always the perfect solution for the respective application area.

ZIEGRA dough cooling

is efficient and economical

Why chill dough?

Dough is cooled because it becomes warm in the mixer, this increase in temperature has an undesirable effect on the dough.

Which ZIEGRA ICE ?

We mainly use StreamIce machines for ice production in the bakery sector. This gives us maximum hygiene and guarantees the best cooling of dough, even at high ambient temperatures.

Increase quality

Thanks to effective ZIEGRA ice cooling, the proofing capacity is increased, which in turn allows the volume of the baked goods to be increased.

Machine selection

Our StreamIce machines deliver easy-to-dose ice from fresh water for effective and fast cooling of pasta products.

The advantages at a glance

Easy handling
Always free-flowing ice to protect the mixer.
High dough quality
Preservation of yeast quality and optimum dough elasticity.
Controlled dough temperature
Simplifies work on the production line.
Cooling effect in the dough
Fast and homogeneous cooling for shorter kneading time. Dry flour until the start of the kneading process. Cooling takes place evenly inside the dough and not on the surface.
Automatic silo
Dosing of ice at the touch of a button.
Ice distribution
Directly into the kneader.
Liquid ice from fresh water (StreamIce)
Dosing by pumping to the mixers, process-controlled or manual.