Cooling of doughs with LPS

LPS is the solution to the thermoregulation problems of food doughs

Thanks to the use of carbonic snow, LPS cools the doughs to the desired temperature, which remains automatically constant throughout the entire processing period, in extremely rapid times, without any contamination, dilution (sublimation of the carbonic snow), and with a bacteriostatic effect.

LPS solves issues in all food processing operations that cause temperature increases potentially harmful to the quality or workability of the product.

Doughs, in fact, are made up of various types of ingredients in variable quantities and are more or less sensitive to high temperatures. Once the mixing of the ingredients has begun, maintaining the correct temperature is of fundamental importance in order to prevent the weakening of the dough and any undesired microbial growth.

This system finds its most productive application in cooling doughs for baked goods, meat mixtures, and in pet food production.

Baked goods

  • No premature leavening.
  • Use of fats with a lower melting point (butter) and better yield.
  • Standardization of recipes and timing throughout the year.
  • No pauses in cold rooms and continuous workflow.
  • Greater compactness and workability of the dough.
  • Uniform micro-aeration and color.

Meat doughs

  • Better yield and firming.
  • Intense red color that lasts over time.
  • Increased product shelf life.
  • No stops in the cold rooms, ensuring continuous workflow.
  • Greater product compactness and reduced waste during stuffing and/or shaping processes.

Fully automated process

Well-absorbed microspherical snow in the dough

Rapid and uniform cooling

Standardization and improved quality of finished products

Easy cleaning and maintenance

Patented, certified, and safe system

LPS can be applied to existing plants, eliminating the need to mix fresh and frozen product and therefore ensuring superior final quality.

Latest Company News

See all

Contact Us

What do you need?

Contattaci