In the bread production process, a large amount of heat is generated due to operations such as stirring or adding cream. If this heat is not dissipated in time, it may cause the dough to ferment too quickly and affect the quality of the bread. In order to solve this problem, bread manufacturers will use flake ice produced by flake ice machines to adjust the temperature. Flake ice can quickly reduce the temperature of the dough and effectively control the fermentation speed of the dough, thereby ensuring the taste and quality of the bread. In addition, the use of flake ice can also maintain the humidity of the dough and prevent the dough from drying out and affecting the final quality of the bread.

This application not only improves the production efficiency of bread, but also ensures the shelf life of bread, because the rapid cooling of flake ice can effectively prevent the growth of bacteria, thereby maintaining the freshness of the bread. In modern bread production lines, the application of this technology has become one of the important means to ensure product quality and preservation.

For ice cream production, flake ice can reduce the temperature of processing media and ice cream raw materials, prevent bacterial growth, and maintain the freshness and hygiene standards of ice cream during production and storage. In addition, the rapid cooling effect of flake ice helps to quickly cool the mixed ice cream mixture to prevent it from crystallizing too quickly, which will affect the texture and taste of the final product.

In summary, food-grade flake ice machines not only prevent overheating during the fermentation process in bread production and ensure product quality by providing fast and effective temperature regulation, but also help maintain the freshness and hygiene standards of products in ice cream production, prevent bacterial growth through rapid cooling, and ensure product quality and safety.