High-pressure system for optimum margarine crystallization
Optimum crystallization of oil and fats is key to ensuring the quality of the final product, such as pastry, with regard to consistency, structure, plasticity and hardness, in particular. Achieving these different qualities can be complex, and a range of processing equipment is often required for each application.
OMVE’s CRA226 Crystallizer offers maximum flexibility to help you achieve your specific product development needs. It can be supplied with multiple scrape surface heat exchanger (SSHE) barrels, pinworker(s), and with different length resting tubes at pressures of up to 40 bar.
The CRA226 can be fitted with a heating mode and remelt option. It comes with a high-flow cleaning in place (CIP) pump to enable efficient cleaning and easy product changeover. This machine is particularly suited for developing complex products such as hard butter and puff pastry.
