Dough temperature is key to producing high quality baked goods

Baked Goods

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.

Better doughs with MAJA flake ice

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.

Bakeries and retail bakers use specific amounts of flake ice from a MAJA industrial ice maker to cool dough during mixing and kneading

Advantages of flake ice

  • Flake ice is efficient even at high ambient temperatures. Thanks to its high cooling capacity using only small quantities of flake ice, the dough does not rise too quickly and remains supple without becoming diluted.
  • The ice flakes, which are only 1-2 mm thick, have a low mechanical resistance. This means they are gentle on the kneading arms and mix ideally with the dough mass.
  • Dry frozen flake ice is loose and pourable.
  • The required volume of ice can be dosed precisely (also by automatically) to give exactly the dough temperature required.
  • MAJA flake ice machines score with low ice production costs. Depending on the machine type and regionally varying energy prices, 1 kg of ice can cost as little as 0.02 €.
  • Flake ice machines are economical, low-maintenance and reliable, even with years of continuous operation.
  • The supply water does not need to be treated (using softening or filtration systems for example) before freezing.

How much flake ice is good for your dough?

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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