Bakery Margarine Ntau Lawm Kab

Bakery Margarine Ntau Lawm Kab

Production Video:https://www.youtube.com/watch?v=3cSJknMaYd8

Bakery margarine ntau lawm kabkoom nrog ob peb theem los hloov cov ntaub ntawv raw rau hauv cov khoom uas muaj roj emulsified. Hauv qab no yog cov ntsiab lus ntawm cov khoom tseem ceeb thiab cov txheej txheem hauv cov kab ntau lawm margarine:

1. Kev npaj cov khoom nyoos

Roj & Roj Blending- Cov roj zaub (xws li, taum pauv, paj noob hlis, rapeseed) tau ua kom zoo, bleached, thiab deodorized (RBD). Cov rog rog (xws li xibtes stearin) tuaj yeem ntxiv rau kev ntxhib los mos.

• Aqueous Phase Mixing- Dej, ntsev, emulsifiers (lecithin, mono / diglycerides), preservatives (potassium sorbate), thiab flavors yog npaj.

2. Emulsification

Cov roj thiab dej theem sib xyaw ua ke hauv ib qhoemulsification tanknrog high-shear agitators los tsim ib qho ruaj khov pre-emulsion (dej-hauv-roj).

Yam piv txwv: 80% rog, 20% aqueous theem (tej zaum yuav txawv rau cov rog tsawg).

3. Pasteurization (Kev kho cua sov)

• Lub emulsion yog rhuab rau70-80 ° Cnyob rau hauv lub phaj kub exchanger tua microbes thiab xyuas kom meej homogeneity.

4. Txias & Crystallization (Votator System)

Lub margarine hla dhau ascraped nto tshav kub exchanger (SSHE)los yogtus pov npav, qhov twg nws txias sai heev rau induce fat crystallization:

• Ib Chav (Coling Cylinder): Supercooling rau4-10 ° Ctsim cov roj ntsha me me.
• B Unit (Pin neeg ua haujlwm): Ua haujlwm sib xyaw ua kom zoo nkauj thiab plasticity.
• Resting Tube (C Unit): Tso cai rau crystal stabilization.

5. Ntim

• Margarine filling tshuabfaib margarine rau hauv tubs, wrappers (rau stick margarine), los yog tej ntim.
• Labeling & Coding: Cov ntsiab lus ntawm cov khoom thiab cov lej batch luam tawm.

6. Kev Tswj Xyuas Zoo

• Texture & Spreadability(penetrometry).
• Melting Point(kom muaj kev ruaj ntseg ntawm chav tsev kub).
• Kev Nyab Xeeb Microbial(tag nrho cov phaj suav, poov xab / pwm).

Cov cuab yeej tseem ceeb hauv kab Margarine

Hom Margarine Ua

• Puff Pastry Margarine: High plasticity, txheej txheej
• Ncuav mog qab zib Margarine: Creamy, zoo aeration zog
• Roll-in Margarine: Siab melting point rau lamination
• Txhua lub hom phiaj Bakery Margarine: Sib npaug rau ntau daim ntawv thov

Advanced Variations

• Trans-Dawb Margarine: Siv cov roj sib xyaw esterified tsis yog ib nrab hydrogenation.
• Plant-Based Margarine: Cov tshuaj tsis muaj mis nyuj (rau cov khw muag khoom noj vegan).