Hello everyone,
What processing equipment do I need to produce non-diary whipping cream, cocoa-based fillings and fruit fillings?
Kind regards,
Merjema
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First try to understand the processes involved in its operations…Then you willbe able to know what equipment you need…Thats not difficult if you had good foundation in food science and engineering…
For the non dairy toppings, you need intimate mixing ( emulsification) ,then spray drying, then agglomeration…
For chocolate fillings you just need intimate mixing and particle reductions at the same time…
You can also think similarly in fruit fillings…
I dont want to spoil your initiative in getting the idea and equipment after your own independent thought and understanding…
If you truly had solid background, you can come up witb the proper equipment for the particular operational purpose you had in.mind…
Food processing books and web articles can help you in it.Therefore ASK ,BUT THINK and use your INITIATIVE in getting the answers…Its actually easy if you just spend some efforts…
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In addition to what @Roy has said, having process charts really help.
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