A new device is gaining popularity among bakers who want to maintain consistency in their baking. The BOC Flour Chilling System, marketed jointly by US firms BOC and Shick Tube-Veyor, is a bulk ingredient chilling system, which achieves this by keeping flour at a consistent temperature. The self-regulating system can be programmed which, the manufacturers say, is particularly useful in the summer when flour is subjected to higher temperatures both during transport and while being stored in silos. The system is designed to reduce waste, increase batch-to-batch consistency and reduce bakers’ operating costs. A spokesman said that some customers using the system are reporting up to 58% reduced waste. http://www.boc.com

By Kate Rew, just-food.com correspondent