Margarine/Shortening Production Line

Margarine/Shortening Production Line,Small and medium-sized margarine shortening production equipment 50-2000 L/H

The small and medium-sized test device is equipped with emulsifying tank, homogenizer, high-pressure pump, quencher, kneader and rest tube. The test equipment is suitable for crystalline fat products such as margarine and shortening.

In addition, it can also be used for heating, cooling, pasteurization and sterilization of food, drugs and chemical products.

Small and medium-sized devices are ideal for crystallization and cooling of various foods. This highly flexible device uses efficient freon as the cooling medium, with higher capacity and lower energy consumption.

It provides you with the same opportunity for large-scale production under the conditions of small-scale production.

Available products: margarine, shortening, margarine, cake and cream margarine, butter, compound butter, low-fat cream, chocolate sauce, chocolate filling

Specializing in the design and production of 50-2000l / h margarine, vegetable cream, shortening and Cassida sauce production equipment

The end-to-end services include R & D, installation and after-sales services.

Margarine is a substitute for natural butter, which is mainly used in 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 → ripening.

Non dairy cream is mainly used for flower mounting decoration, Western pastry, 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 → frozen storage.

Custard cream, also known as cheese sauce, is a sauce obtained 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. The structure of Cassida sauce is very balanced. In order to obtain suitable viscosity, special attention should be paid to the heating and cooling process.

The typical production process of Cassida sauce is as follows:

Blending of raw materials and auxiliary materials → emulsification → standardization → homogenization → sterilization → cooling → filling → storage