Having the right temperature is one of the most important quality criteria for good doughs. Flour types with a high gluten content require particularly intensive kneading, which leads to heating of the dough. As a result, without suitable cooling, the dough quality will drop, especially at high ambient temperatures in summer. MAJA ice can help you keep your dough temperature low and ensure consistent product quality.
MAJA flake ice is ideally suited for the production of baked goods and for all knead-intensive doughs. The ice allows the gluten structure to develop optimally. Gas retention capacity increases and makes for an attractive volume of the pastry. Depending on the recipe, MAJA flake ice replaces between 10 and 40 % of the water needed. The ice at approximately -7 degrees C disperses evenly, cools the dough quickly and completely and not just from the outside.
Advantages of flake ice
We assumes the addition of flake ice equivalent to between 10% and 40% of the water required.
Application example:
For a dough recipe, 10 liters of cold water are required.
Initial temperature +18°C
Target temperature +2°C
Requirement: approx. 1.9 kg flake ice to 8.1 liters of water
Initial temperature +18°C
Target temperature +5°C
Requirement: approx. 1.5 kg flake ice to 8.5 liters of water
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