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Uniforming the temperature of the dough throughout the year serves to standardize the levitation times and consequently to make the finished product homogeneous.

The addition of dry ice (CO2) to lower the temperature of the dough, besides its high cost which makes it uneconomical, causes the temperature of the dough inside the tank to drop abruptly. This could be a problem for the production of some leavened products.

The flour cooling system of the Silos Revolution will solve your problems.

Taking advantage of the physical principle of heat exchange, thanks to our different types of heat exchangers, we are able to lower the temperature of the flour stored in your silos by at least 15 ° C.

Each system is calculated by our engineers to properly define the required thermal power.

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