Chilled ingredient water is used for dough mixing and cooling. Ice is mixed in the dough for temperature control.
Baked goods, particularly bread, sweet rolls, and buns, are produced in large volumes, with precise temperature control during the dough mixing process playing a critical role in the final product quality. The high temperature primarily arises from hydration heat (flour absorbing water) and frictional heat (motor energy of the mixer). To offset the primary heat generated during the mixing process, chilled water and/or ice are incorporated into the mixing process.