Margarine Shortening Production Line
Margarine, a substitute for butter, is mainly used for baking, sauce and fried food. The typical production process of margarine is as follows:
Raw and auxiliary materials allocation → standardization → emulsification → high pressure homogenization → sterilization → quenching → kneading → filling → storage → maturation.
Non dairy cream is mainly used for decoration, Western food, baking, etc. The typical production process of vegetable cream is as follows:
Raw and auxiliary materials allocation → standardization → high pressure homogenization → pasteurization → cooling → filling → freezing storage.
Shortening is only made from vegetable oil or animal oil, and the type of oil is similar to that of margarine, usually without other ingredients. Shortening is widely used in pastry, bread and fried food because of its special plasticity, caseability, shortening, emulsification and water absorption. The typical production process of shortening is as follows:
Raw oil dissolves → emulsifies → homogenizes under high pressure → standardizes → quenches → kneads → fills → stores.
Custard cream, also known as cheese sauce, is a kind of sauce made by mixing all the basic materials. It is called “the king of dessert”. It is widely used in French desserts and sweet pies. It is squeezed on the surface of bread for decoration, sandwiched in bread or filled with puffs for filling. In order to get the proper viscosity, special attention should be paid to the heating and cooling process.
The typical production process of casda sauce is as follows:
Raw materials and auxiliary materials allocation → emulsification → standardization → homogenization → sterilization → cooling → filling → storage.
