From sweet and sour jelly beans to soft white bread or functional food products, microencapsulation can be used to optimize both the properties of raw materials and the end product. Using this technology improves the durability and handling of raw materials and means that both solid or liquid active ingredients can be customised to improve their technological properties.
The production of ice cream is actually a relatively straightforward process: an ingredient mix is pumped through a pipeline to a double-wall tube or tunnel freezer that is chilled by liquid ammonia to -30ºC (-22ºF). Inside the freezer, a slow-turning agitator or scraper forces the mix outward, where it briefly touches the frozen outer wall before it is turned back inward. This is when the ice crystals, which eventually become ice cream, are formed.
Hosokawa Micron Ltd announce the development of the high performance cooling type, mechanical mill, the Micron Glacis GC fine grinding mill. Suitable for fine grinding of heat sensitive products, the Micron Glacis GC is ideal for the high volume grinding of green tea which is popular both as a beverage and for use in confectioneries too.
The need to equip fruit and vegetable processing lines with top-quality product inspection equipment is more pressing than ever before. Tightened regulatory standards and heightened consumer awareness require that fruit and vegetable producers take all measures necessary to protect both customers and their brand reputation.
For the last 25 years, RFC has been designing their Macrowave™ Post-Baking Dryers to boost productivity and eliminate checking for the core products of large wholesale producers of biscuits and crackers. For lines producing 6,000 to 7,500 pounds per hour, the size and complexity of the dryer requirements pushed the capital and installation costs, to a point where the business case simply didn’t make sense for bakery lines producing smaller quantities of products.