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The potential to make significant savings in the cost of ingredients such as egg yolk and starch, to cut production time and reduce energy consumption are just some of the benefits of using new mixing technology, delegates discovered at the "Innovative mixing of mayonnaise and other emulsified sauces" seminar.
The seminar, which was held at Reaseheath College Food Centre, Nantwich, included demonstrations of producing full-fat and reduced fat mayonnaise using the new Tetra Pak® High Shear Mixer.
Delegates were also able to see the mixer’s versatility at first hand, with particulates such as carrot pieces and peas incorporated in a quick, gentle mix. Samples of all the mixes were ready in under nine minutes and quickly put to the test in tasting sessions.
Speakers included Food Technologist Ulrika Brintje (pictured above) who spoke on techniques for predicting product outcomes. Control of droplet size and understanding the impact different types of ingredient have on the mixing process are essential to quality control, she emphasized.
For further information on the complete range of mixing solutions and technical support contact Matt Chard 44 (0) 7870 978154 Matthew.Chard@tetrapak.com
Cheddar produced at the Ballyragget creamery of Glanbia Ingredients Ireland scooped the Tetra Pak Processing Trophy for best Extra Mature Cheddar at the International Cheese Awards in Nantwich.
Sean Bell of Tetra Pak Processing presented the trophy to cheese grader Gerry Warren. Also pictured are ICA Co-Vice Chairman Ian Luxton (left) and Glanbia production manager Alan Fox (right).
Class winners in this section were Dairy Crest Davidstow and Arla Foods Llandyrnog.
Tetra Pak also made awards to Mark Panczak and Ritchie Clarke of Arla Foods, Eden students who won prizes at the Society of Dairy Technology annual dinner which precedes the International Cheese Awards.
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