{"id":11,"date":"2024-09-09T19:37:09","date_gmt":"2024-09-09T19:37:09","guid":{"rendered":"https:\/\/www.ice-systems.com\/us\/?post_type=sectors&#038;p=11"},"modified":"2026-02-26T17:06:48","modified_gmt":"2026-02-26T17:06:48","slug":"bakeries","status":"publish","type":"sectors","link":"https:\/\/www.ice-systems.com\/us\/sectors\/bakeries\/","title":{"rendered":"Bakeries"},"content":{"rendered":"\n<p>Ice Systems Industrial Ice Machines are a great addition to any medium or large bakery.&nbsp;<\/p>\n\n\n\n<p>As an alternative to water, subcooled flake ice\u00a0can be added quickly, easily and when required. Within the bread sector, ice is often used to slow down yeast growth, preventing over-maturing of the mix which ultimately leads to a sticky product. Within pastry applications, using ice can reduce cracking. The flat and thin structure (high surface area) of flake ice offers a quick melt, consistently and evenly releasing its cooling energy rapidly, without leaving residue.\u00a0<\/p>\n\n\n\n<p>Interested? Ask for one of our experienced Sales Engineers to visit your site to discuss. No-charge site surveys are available.\u00a0<\/p>\n\n\n\n<p>Why not check out our&nbsp;<strong><em><a href=\"http:\/\/www.ice-systems.com\/us\/ice-machine-rental\/\">Rental Programme<\/a><\/em><\/strong>?&nbsp;<\/p>\n\n\n\n<p><em><strong>Our engineer says\u2026<\/strong><\/em><\/p>\n\n\n\n<p><em>\u201cWhen installing an ice machine within a mince pie factory Isaac discussed with the customer how they would use the ice. They will use it to replace an old chilled water plant for a specific M&amp;S line.\u00a0They need the mix to be colder than chilled water to avoid cracking in the pastry without altering the recipe. Subcooled flake ice is the perfect alternative for achieving the desired results.\u201d<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ice Systems Industrial Ice Machines are a great addition to any medium or large bakery.&nbsp; As an alternative to water, subcooled flake ice\u00a0can be added quickly, easily and when required. Within the bread sector, ice is often used to slow down yeast growth, preventing over-maturing of the mix which ultimately leads to a sticky product&#8230;.<\/p>\n","protected":false},"featured_media":634,"template":"","class_list":["post-11","sectors","type-sectors","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/sectors\/11","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/sectors"}],"about":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/types\/sectors"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/media\/634"}],"wp:attachment":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/media?parent=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}