Our in-house R&D division has designed, manufactured and patented an innovative dough cooling system.

Controlling the dough temperature is a key factor to obtain consistently high quality in both the artisanal and industrial production of bakery products. The dough cooling system perfected by Agriflex is unique and innovative as it makes it possible to reduce flour temperature even by 20 °C, guaranteeing constant temperature through self-regulation and thus solving the disadvantages of the methods used until now.


  • Reduced energy consumption
  • Raw materials are not mixed with ice or other cooling components
  • Constant and controlled temperatures; the system does not create thermal stress for the flour and the dough
  • No specialist labour required
  • Excellent compliance with hygiene regulations

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