The dough used for baking bread, brioche, etc., heats up during the kneading process. The water added to the dough must therefore be chilled to keep the dough at a temperature of around 22 to 25°C when it is taken out of the kneader to prevent secondary lactic, butyric and moisture fermentation.

By adding flake-ice, the temperature of the water is " controlled " to counteract abnormal temperature rise. This is particularly useful in warm bakehouse environments where the flour is often warm or when prolonged kneading at high speed is required.