(UK tekst)
The fast removal of heat by cryogenic cooling or freezing has improved the quality of many dairy products and has made the production process more effective.
Cold, liquid gas can be used to solidify ice cream quickly in a tunnel or spiral freezer, stabilize desserts before adding decorations, and cool down sauces. Many producers have gained extra benefits from the small size but large capacity of the cryogenic devices. This increases the efficiency of the entire cold processing system.
| Product | CRYOLINE® | MT | CS | SC | PE | C02-lumetin | CF |
| Ice cream | *** | *** | *** |  |  | * |  |
| Desserts | *** | *** | * |  | *** | * | |
| Sauces* |  |  | *** |  |  |  | |
Sauce granules
(pellets) |  |  |  | *** |  |  | |