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Linde White Paper Shows How Dry Ingredient Chilling Helps Bakery Manufacturers Save Time and ...

2013-10-04 06:00:00| Industrial Newsroom - All News for Today

MURRAY HILL, N.J. and NEW PROVIDENCE, N.J. &ndash; Linde North America today announced the publication of a white paper that explains how dry ingredient chilling can help bakery manufacturers save time, reduce waste and control the quality of dough in each batch they produce.<br /> <br /> The white paper, Dry Ingredient Chilling for Bakery Manufacturers, is available as a free download on Linde's website <a ...

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