Flour cooling

The objective of biscuit and snack manufacturers, and more generally of all those bakery products that involve the use of flour, is to ensure that the finished product is of consistent quality all year round, regardless of outside temperatures but also of the geographical location of the production plant.  

The PiovanGroup proposes a solution with air technology to reach the lowest temperatures required by the customer in a simple, controlled and efficient way and guarantee the highest quality of the dough. 

Process air must be treated, filtered and dried before coming into contact with the product.
There are various methods for cooling flour, both through more traditional techniques and through the use of more innovative, precise and reliable technologies.
PiovanGroup has chosen to cool the flour by air in order to guarantee maximum safety for operators, reduce costs related to the maintenance and use of machinery and simplify plant management activities. 

Flour cooling is carried out also thanks to DryAir4Food, the high efficiency dryer developed by PiovanGroup which stands out for its high performance and small size. This dryer allows to dry and filter the process air. In order to reach the correct temperature, the flour can be cooled through air dryers or, alternatively, using the flash cooling technique. 

There are mainly two ways of cooling flour on the market: by air or by using carbon dioxide, CO₂. This last technology implies a complication of the plant with a dedicated circuit and a complex disposal. 

The PiovanGroup proposes the simpler air-cooled solution with performances suitable also for all the processes that use Gluten Free flours.