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Basic Product Flow: Recipe Suggestions
Basic Product Flow: Recipe Suggestions
Basic Product Flow: Recipe Suggestions
Recipe suggestions
Recipe Suggestions
Conventional tabel margarine Soft Margarine Low fat and reduced fat spread Liquid frying margarine Whipped margarine Cake and cream margarine Puff pastry margarine Shortening Bakery improver Recepies based on palm oil
Table Margarine
HP-pump
Three-way valve
Packing machine
water salt skim-milk powder soya lecithin emulsifier hydrogenated vegetable oil, MP 41/42C hydrogenated vegetable oil, MP 35/36C liquid oil
- Cool more intensively in the first cooling section of the Perfector - Use a pin rotor machine between the chilling tubes - Ensure proper water circulation in the jacket of the pin rotor machine - Increase the rotation speed of the pin rotor machine - As discribed above - Increase the remelt temperature of the return product - Cool slightly less in the first cooling section of the Perfector
- Ensure proper water circulation in the jacket of the pin rotor machine and the resting tube - Ensure proper water circulation inside the knife rotors
- Ensure proper agitation in the emulsion tank, without air incorporation - Reduce the rotation speed of the pin rotor machine - Dismount intermediate crystallizers - By-pass the pin rotor machine
Open structure
Greasy
- Speed up the pin rotor machine -Cool more intensively in the first cooling section of the Perfector - Cool less intensively in the last coolin section of the Perfector
- Increase the remelt temperature of the return product - Cool slightly less intensively in the first cooling section of the Perfector
- Cool more intensively in the first cooling section of the Perfector - Reduce the rotation speed of the pin rotor machine
- Ensure proper water circulation in the jacket of the pin rotor machine and the resting tube - Ensure proper water circulation inside the knife rotors
Fat blends suggestion: 25 parts hydrogenated vegetable oil 41/42C 75 parts liquid oil
Recommended action
- Cool less in the last cooling section of the Perfector - Pin rotor machine should be placed between the chilling tubes, if applied - Cool moderately in the first cooling section of the Perfector, targeting product temperature of 18-20C when entering the pin rotor machine
Liquid Margarine
Features: Spreadable at refrigerator temperature, good flavour release and good melt-down in the mouth. Recipe suggestion: 16.0 % water 1.0 % salt 1.0 % skim-milk powder 0.2 % soya lecithin 0.2 % emulsifier Fat blends: 3.0 % fully hydrogenated vegetabl oil 78.6 % liquid oil
or
1.5 % oiling out preventer, e. g. Grindsted PS 209 (Danisco Ingredients 81.1 % liquid oil Colour and flavour are normally added
Typical margarine defects connected with the processing conditions Separation in layers during storage
Recommended action
- Use more intensive agitation in the emulsion tank to obtain a better water distribution - Increase the cooling in the Perfector - Intensify rotation in the pin rotor machine - Use longer maturation time in the ripening tank before filling in bottles
Whipped Margarine
Homogenizing Arrangement
Remelt
Filling machine
N2
Typical margarine defects connected with the processing conditions Streaks / stripes
Recommended action
- Ensure that the homogenizing arrangement is mounted as closely as possible to the filling station and that there are no pipe bends between the homogenizing arrangement and the filling station - Increase the homogenizing pressure
Packing machine
- Cool more intensively in the first cooling section of the Perfector - As discribed above - Cool more intensively in the second cooling section of the Perfector - Cool less intensively in the first cooling section of the Perfector - Increase the remelt temperature of the return product - Cool less intensively in the first cooling section of the Perfector - Ensure proper water circulation in the jacket of the pin rotor machine and the resting tube - Ensure proper water circulation inside the knife rotors - Ensure proper agitation in the emulsion tank, without air incorporation - Cool less intensively in the first cooling section of the Perfector - Cool more intensively in the second cooling section of the Perfector
Open structure
Greasy
Recommended action
- Cool less intensively in the second cooling section of the Perfector - Increase the rotation speed of the pin rotor machine - Cool more intensively in the second cooling section of the Perfector - Reduce the rotation speed of the pin rotor machine - Cool less intensively in the first cooling section of the Perfector - Reduce the total volume of intermediate crystallizers and pin rotor machine - Ensure proper water regulation in the jacket of the pin rotor machine and the resting tube - Increase the total volume of intermediate crystallizers and pin rotor machine - Cool more intensively in the first cooling section of the Perfector -Reduce the total volume of intermediate crystallizers and pin rotor machine - Increase the throughput - Ensure proper water circulation in the jacket of the pin rotor machine and the resting tube
Shortening
Three-way valve
Homogenizing Arrangement
Remelt
Filling machine
N2
Recommended action
- Increase the rotation speed of the pin rotor machine -Cool less intensively in the second cooling section of the Perfector - Cool more intensively in the first cooling section of the Perfector Ensure that the homogenizing arrangement is mounted as closely as possible to the filling station and that there are no pipe bends between the homogenizing arrangement and the filling station - Increase the homogenizing pressure - Increase the remelt temperature of the return product - Cool less intensively in the first cooling section of the Perfector - Cool more intensively in the first cooling section of the Perfector - Increase the rotation speed of the pin rotor machine - Increase the total volume of intermediate crystallizers and pin rotor machine - The product should be attempered at approx. 28C for some days before placing in cold store
Bakery Compounds
Packing machine
Resting tube type 30 l Remelt
Remelt
Features: Plastic and easy to mix in the dough, in the case of shortenings with nitrogen even white colour. Recipe suggestion: 20-60 % water 0-10 % sucrose or glucose syrup 1- 2 % emulsifier 40-80 % fat, MP 30-35C Flavour can be added.
- Cool more intensively in the first cooling section of the Perfector - Speed up the pin rotor machine - Ensure proper water circulation in the jacket of the pin rotor machine and the resting tube - As described above - Increase the total volume of intermediate cristallizers and pin rotor machines - Increase the remelt temperature of the return product - Cool less intensively in the first cooling section of the Perfector
Brittle
- Ensure proper water circulation in the jacket of the pin rotor machine and the resting tube
If you need further information please fill out the GS trouble shooting form you can find it at the www.gs-as.com
or send it for our technology department by mail Mail adresse technology@gs-as.com Thank you for your attention