Is your flour, sugar or dry ingredients temperature just too HOT? You are not the only one with this problem. Many large bakery's store their dry ingredients in large bins indoors or outdoors. It can be very difficult to control the temperature of these ingredients when introduce into the mix. This can be troublesome especially during the summer months. Any good baker knows that even minor changes effects the quality of each batch. Constant mixes are key to a quality product. Freezing Systems inline dry cooling injection solution can cool your ingredients to the perfect temperature before entering your mix. Our inline chilling/cooling solution can use CO2 or LN2 depending our your availability of gas and cost.