Hotels, restaurants, bakeries and central kitchens use ice for different jobs: beverage service, buffet display, food preparation and temperature control during production. The right solution depends on whether the ice must be clean and hard for drinks, or soft and fast-cooling for process use.
For bakery production, flake ice plays a very specific role. During dough mixing and fermentation, yeast activity generates heat. If the dough becomes too warm, fermentation becomes difficult to control and the final bread may lose texture, flavor and volume.
Adding flake ice helps bring the dough into the ideal temperature range, often around 26-28°C depending on the recipe and process. Thicker flake ice melts more gradually, giving the production team steadier control instead of sudden temperature shock.
