Bakery

CONSIDERATIONS

North Star provides ice systems that are designed to meet strict food safety regulations. Our cooling systems ensure ice that is used as an ingredient within dough mixtures, and consumed as food, only comes into contact with food-grade, stainless steel surfaces. Additionally, flake ice is best choice when removing heat from dough mixtures because thin flakes melt rapidly without damaging valuable mixing equipment.

NORTH STAR ADVANTAGES AND BENEFITS

Greatest Cooling Surface Area

Flake ice has more than 17,000 square feet (1,579 square meters) of surface area per ton of ice providing greater cooling efficiency than any other type of ice.

Faster Cooling

The thin shape of flake ice (1.5mm) allows it to melt quickly for the fastest heat transfer. Ice only cools when it melts, so faster melting equals faster cooling.

Thorough Product Mixing

Flake ice melts rapidly to dissipate heat and add moisture to dough mixtures. Flake ice will not clump, blends easily, and will not damage expensive mixing equipment.

Easy to store and distribute

North Star flake ice is completely dry and free-flowing, so it will not fuse together in a storage bin or clog critical delivery systems.

Cost-effective production

Flake ice is the most economical ice to produce, requiring only 1.3 tons of refrigeration per ton of ice from 60ºF (16º C) water.