Dry ice is an innovative solution for the wine and food industries, where temperature control is essential to guarantee product quality. This material, consisting of solid CO₂ at -78.5 °C, offers greater cooling power than traditional ice and sublimates without leaving liquid residue.
In the wine industry, dry ice is used in cryomaceration during the grape harvest, protecting the must from oxidation and allowing a more selective extraction of aromas. In the food industry, it is used to keep the temperature of dough and meat products stable, preventing overheating and bacterial proliferation.
The product distributed by DKR, in partnership with SIAD, is certified for food use (E290) and more than 90% comes from renewable sources, making it carbon neutral. This sustainable solution also offers logistical advantages: it requires no electricity, extends shelf-life thanks to the bacteriostatic effect of CO₂ and is ideal for transporting perishable foodstuffs.
DKR offers dry ice exclusively in pellets, with a scheduled delivery service ensuring constant availability and specialised technical support for all refrigeration.needs.
In the wine and food industry, temperature management is a decisive lever for the final quality of the product. Correct thermoregulation influences aroma, consistency, microbiological safety and durability. In this context, the dry ice for foodstuffs is an effective, natural and protocol-compliant solution HACCP, ideal for keeping the cold chain at every stage of production and logistics.
Produced with CO₂ certified food grade E290the dry ice distributed by DKR - SIAD Partner meets the strictest European food safety standards. The CO₂ used comes from controlled supply chains, in full compliance with purity, traceability and sustainability requirements.
Dry ice is solid carbon dioxide (CO₂) at -78,5 °C, capable of sublimating directly into gas without leaving liquid residue. This characteristic makes it ideal for applications where moisture can compromise product quality.
Thanks to its cooling power - approx. three times that of traditional ice - dry ice guarantees thermal autonomy even without electricity, with a duration variable depending on the insulation of the container and the quantity used.
In the wine industry, dry ice is used during the cryomaceration, crucial phase that typically takes place between August and September, at the same time as the grape harvest. Added to the freshly harvested grapes, dry ice rapidly lowers the temperature and releases CO₂, creating an inert atmosphere that protects the must from oxidation and limits unwanted fermentation.
The combined effect of cold and saturation in CO₂ allows a’extraction more selective of aromas and polyphenols, This results in fresher and more stable wines over time, without resorting to additives or invasive treatments.
In the food industry, dry ice is also widely used in the processing of dough and meat products, especially in the warmer months.
When mincing or mixing meat, dry ice prevents overheating, preventing fat melting and reducing bacterial growth.
In the bakery and in the patisserie, on the other hand, keeps the temperature of the dough stable, optimising the leavening process and improving the quality of the products, an effect that is particularly appreciated in summer or in highly productive workshops.
For the transport of perishable foodstuffs, the dry ice is a versatile and sustainable resource. It leaves no liquid residue, requires no power supply and guarantees constant cooling, ideal for catering, refrigerated shipping and last-mile logistics.
The CO₂-saturated environment also exerts an effect bacteriostatic and fungistatic, helping to prolong the shelf-life of products and to keep their organoleptic characteristics intact.
La CO₂ provided by DKR - SIAD Partner comes entirely from biogenic sources or from recovery of industrial fumes.
Over the 90% comes from renewable sources and not from extraction wells. It is produced by processes of carbon capture e biogas upgrading, making it carbon neutral and particularly suited to realities that adopt environmental assessments of LCA (Life Cycle Assessment).
For more information:
SIAD Sustainability Report 2024 - page 45 (PDF)
DKR provides food-grade dry ice exclusively in pellets, the ideal format for wine, food and logistics applications.
The service of direct and scheduled delivery allows efficient management of seasonal consumption, guaranteeingconstant availability and a product that is always fresh.
Thanks to the collaboration with SIAD, a leading manufacturer and distributor of technical and food-grade gases, DKR offers a customised and timely service for all refrigeration, conservation and processing needs.
Rely on DKR means choosing a partner who combines certified quality, sustainability and technical expertise, supporting companies in the safe and conscious handling of cold.
Via Grigna, 60 - 20027 Rescaldina (MI) - ITALY
Tel. +39 0331 54 94 67 - Fax +39 0331 54 49 01
info@dkr.it - dkr@pec.it
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