Premium
Continuous sheeting and packaging of pastry type and other fats
Author(s) -
Edmunds R. S.,
Budlong T. L.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02632520
Subject(s) - pastry , churning , food science , manufacturing engineering , process engineering , engineering , chemistry , labour economics , economics
High speed production of sheeted roll‐in pastry fats, margarine, and butter is featured in a general discussion. Methods of processing the fat products to be sheeted, including the use of scraped surface heat exchangers and continuous and vane type butter churns, are included. Various means of connecting the processing function to the sheeting and packaging equipment, including fully closed systems and open hopper systems, round out this discussion on provisions now available to set up fully continuous processes to handle products from liquid, emulsion, and churning cream stages to finished packages for industrial and consumer use.