Figure 30. Dasher speed versus heat transfer (meat gravy).

passing water at about 100°F through the hollow dasher, enough heat is provided to prevent crystal formation while still not contributing significantly to the overall heat load.

Following the cooling cycle, the viscous product is pumped from the scraped-surface chiller through a static crystallizer for table-grade, stick-type margarine or to a pinworker crystallizer for tub, soft table, or bakery product. When an acceptable crystal structure has been achieved, the product is formed and packaged and allowed to gain its final viscosity during a quiescent period.

Table 4. Partial List of Products Processed


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