Processing solutions and equipment for dairy, cheese, ice cream, beverages and prepared food.
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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
Successful development of premium-quality stick ice cream containing larger inclusions is just one of topics to be addressed by our team at the Ice Cream Expo, Harrogate, 13-15 February (stand 46).
Using larger inclusions presents a number of challenges, not least in achieving uniform distribution and attractive appearance while avoiding waste. Conventional methods of cutting the product tend to 'push' the particles, affecting the appearance and causing the ice creams to be misaligned, resulting in increased waste further down the line.
Our project team was therefore tasked with developing a commercial solution. After exploring several options - including ultrasonic cutting - they settled on a vertical rotating wheel. This approach can handle large ingredients such as apricots of 40 mm diameter and output is similar to conventional extrusion lines.
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