Using cryogenics to cool flour in the mixing process allows this bakery to cut waste and boost quality.
Cold processing is critical to Coles’ product quality and coast-to-coast success. But increasing demand for Coles unique frozen breads tested the company’s production operations in the summer of 2012.
“The driving force for us wanting to make a change was extrusion quality,” says Aaron Scott, plant manager of Coles baking and freeze processing facility in North Liberty, IA.