Rpm

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

Product

Living Gluten Free

Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

Get My Free Ebook


Post a comment