Dough preparation in any bakery is an accurate job and requires careful handling. Any change in dough components (types, quantities, temperatures, stage of adding, etc) will affect dough nature, construction and finally taste.
Water is one of the basic components in any type of dough, high water temperature in addition to heat generated during mixing process, will affect  dough temperature and accordingly dough texture and fermentation process.
Operator may add crushed ice during mixing process to decrease dough temperature.
For professional bakeries, this problem can be solved by employing a water chiller to control water temperature as desired, see Fig.11.2.1.

 Selection factors:

  • Materials; (stainless steel or approved water contact material for water tank & internal piping, enameled steel or stainless steel external casing).
  • Built-in water tank volume in liters.
  • Recovery rate in liters/hr (see drinking water coolers).


Fig11.2.1 Bakery water chiller – SOREMA – FRANCE

 Market example:

As shown in fig.11.2.1, Bakery central water chiller with the following features; Food contact approved materials, 420 liters stratified polyester water tank insulated with polyurethane foam, stainless steel evaporator coil, automatic water filling by float valve, overflow security, built-in water pump, adjustable outlet water temperature, 180 liters/hr recovery rate (at 20 ºC & 1 ºC in/out water temperature) & 360 liters/hr (at 15 ºC & 5 ºC in/out water temperature) – see notes below, total power consumption 3.2 KW at 400 Volts, weight 180 kg, dims 1660 x 830 x 1370 mm height, model (AGD 180 P), manufactured by “Sorema” –
Manufacturer catalog doesn’t show type of condenser cooling (air or water cooled), if condenser is air cooled, operating ambient temperature should be listed together with recovery rate, as previously explained (see drinking water coolers)