Dry Ice for Food Procesing and Storage![](images/serv_ice.jpg)
Dry ice is a yeast retardant. It is also bacteriostatic and fungiostatic and is excellent for removing biofilm. Meat processors and bakers use large quantities of dry ice for these properties. The Dry Ice is mixed in calculated doses into the mixers to keep the mixes cool, preventing the growth of bacteria and fungi and, in the case of baking mixes, to slow the leavening process. Dry Ice pellets are being used instead of direct LCO2 injection because their amount and weight are easier to control and the process is simplier and safer. As it is a dry product it does not add water to the mix.
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