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- Palm Oil Mill
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Oil Refinery Machinery
Margarine and Ghee and Bakery Shortening Plant
This Margarine and Bakery Shortening Plant system is the production of margarine, shortening and other main equipment oil products, mainly by the rapid cooling system (unit A), hot water circulation system, kneading shaft system (unit C), configuration,
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Description
Margarine and Bakery Shortening Plant
Bakery shortening or Emulsifier-type shortening is hydrogenated shortening to which an emulsifying agent has been added. This gives the shortening exceptional ability to blend with other ingredients.
It is especially formulated to contribute a crumbly, crusty and flaky texture and firm enough to support the weight of the fillings as used in making of cream sandwich cookies, decorative creaming pastries and other bakery products.
Raw Material--- palm oil ,vegetable oil, animal oil, milk, etc.
Application areas:
(1) Food industry: shortening ,margarine,jam, cream, butter, butter, candles, etc.
(2) pharmaceutical industrial products: cream, syrup, lotion, antibiotics etc.
(3) Cosmetic products: cream, emulsion, perfume, etc.
(4) Chemical industrial products: chemical drugs, synthetic adhesives, etc.
(5) Dyeing industrial products: pigments, titanium oxide, etc.
(6) Printing ink: color ink, resin ink, newspaper ink, etc.
Advantages
1. provides higher transmission performance
2. uniform heat transfer
3. more economic and more efficient
4. For high temperature heating and low temperature cooling
Process: Measuring---Ingredients---Configuration---Filtration---Emulsification---Fast cooling---Kneading---Filling & Packaging
Generally 8-12% nitrogen or air is introduced in chilled product, to improve shortening textural appearance & colour. Stabilize it by making it more homogenuous & improve its creaming properities by contributing gas to expand dough & batter for subsequent baking operations.
Margarine is a plastic fat food product containing 80 % Edible fat, 20 % Aqueous phase (especially cultured Skim Milk), also Salt, Vitamin, Food colouring and other additives.
Aqueous phase provides an excellent growth media for harmful bacteria. So, it must be carefully prepared & sterilized for proper blending in the tanks which are jacketed by hot water media.
Depending on the undergone processes the final product is named like Table Margarine, Tube filled Margarine, Puff pastry Margarine etc.
THE PLANT CONSIST OF THE FOLLOWING
Essessprocessor-Heat transfer cylinder assembly.
Crystal distribution cum stabilizer.
Triplex plunger reciprocating pump.
Nitrogen gas purging system.
Interconnecting product pipeline.
Control panel.
This Margarine and Bakery Shortening Plant system is the production of margarine, shortening and other main equipment oil products, mainly by the rapid cooling system (unit A), hot water circulation system, kneading shaft system (unit C), configuration, emulsifying tank, tank filling machine, refrigeration system, pressure pump and other components, so as to achieve the purpose of oil production.
When the emulsion enters the unit A of the quench system, the material is frozen and crystallized. When the scraper is constantly stirred, it is fully kneaded to play a better homogenization effect. Under the operation of the A unit, the material formed a semisolid with a temperature of 12 C ~14 C and a pressure between 1.5Mpa~2.0Mpa.
The oil semifinished products containing crystal nuclei enter the kneader and grow in the crystal for a period of time. If the semifinished oil is made in a static state, the crystalline structure of solid grease will be formed, with a large hardness and no plasticity.
To get a certain plastic product, we must knead before forming the overall network structure, and break the net structure formed before, so that it can recrystallize, reduce the consistency and increase plasticity.
The kneading machine stirred the semi finished oil fully and kneaded (adjustable speed 50~300rpm/min) and formed the crystallization slowly. Due to the crystallization heat generated by crystallization (about 50kcal/kg), the friction heat generated by stirring causes the material temperature of kneading machine to rise and make the crystal soft.
The grease produced by this system is soft, delicate and bright in appearance, which is the best choice for making oil products.
Bakery shortening or Emulsifier-type shortening is hydrogenated shortening to which an emulsifying agent has been added. This gives the shortening exceptional ability to blend with other ingredients.
It is especially formulated to contribute a crumbly, crusty and flaky texture and firm enough to support the weight of the fillings as used in making of cream sandwich cookies, decorative creaming pastries and other bakery products.
Raw Material--- palm oil ,vegetable oil, animal oil, milk, etc.
Application areas:
(1) Food industry: shortening ,margarine,jam, cream, butter, butter, candles, etc.
(2) pharmaceutical industrial products: cream, syrup, lotion, antibiotics etc.
(3) Cosmetic products: cream, emulsion, perfume, etc.
(4) Chemical industrial products: chemical drugs, synthetic adhesives, etc.
(5) Dyeing industrial products: pigments, titanium oxide, etc.
(6) Printing ink: color ink, resin ink, newspaper ink, etc.
Advantages
1. provides higher transmission performance
2. uniform heat transfer
3. more economic and more efficient
4. For high temperature heating and low temperature cooling
Process: Measuring---Ingredients---Configuration---Filtration---Emulsification---Fast cooling---Kneading---Filling & Packaging
Generally 8-12% nitrogen or air is introduced in chilled product, to improve shortening textural appearance & colour. Stabilize it by making it more homogenuous & improve its creaming properities by contributing gas to expand dough & batter for subsequent baking operations.
Margarine is a plastic fat food product containing 80 % Edible fat, 20 % Aqueous phase (especially cultured Skim Milk), also Salt, Vitamin, Food colouring and other additives.
Aqueous phase provides an excellent growth media for harmful bacteria. So, it must be carefully prepared & sterilized for proper blending in the tanks which are jacketed by hot water media.
Depending on the undergone processes the final product is named like Table Margarine, Tube filled Margarine, Puff pastry Margarine etc.
THE PLANT CONSIST OF THE FOLLOWING
Essessprocessor-Heat transfer cylinder assembly.
Crystal distribution cum stabilizer.
Triplex plunger reciprocating pump.
Nitrogen gas purging system.
Interconnecting product pipeline.
Control panel.
This Margarine and Bakery Shortening Plant system is the production of margarine, shortening and other main equipment oil products, mainly by the rapid cooling system (unit A), hot water circulation system, kneading shaft system (unit C), configuration, emulsifying tank, tank filling machine, refrigeration system, pressure pump and other components, so as to achieve the purpose of oil production.
When the emulsion enters the unit A of the quench system, the material is frozen and crystallized. When the scraper is constantly stirred, it is fully kneaded to play a better homogenization effect. Under the operation of the A unit, the material formed a semisolid with a temperature of 12 C ~14 C and a pressure between 1.5Mpa~2.0Mpa.
The oil semifinished products containing crystal nuclei enter the kneader and grow in the crystal for a period of time. If the semifinished oil is made in a static state, the crystalline structure of solid grease will be formed, with a large hardness and no plasticity.
To get a certain plastic product, we must knead before forming the overall network structure, and break the net structure formed before, so that it can recrystallize, reduce the consistency and increase plasticity.
The kneading machine stirred the semi finished oil fully and kneaded (adjustable speed 50~300rpm/min) and formed the crystallization slowly. Due to the crystallization heat generated by crystallization (about 50kcal/kg), the friction heat generated by stirring causes the material temperature of kneading machine to rise and make the crystal soft.
The grease produced by this system is soft, delicate and bright in appearance, which is the best choice for making oil products.
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