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- Size reduction and deagglomeration of dried chocolate
milk crumbs.
Chocolate milk crumbs consist of 15-18% fat and 50% sugar. Size reduction
of wet material (4% moisture content) to a ñ10 mesh, minimizing fines
and minimizing temperature rise. Deagglomerate dry material (2% moisture
content), minimizing fines and temperature rise.
- Bakery and confectionery scrap.
Typically 3-5% of bakery production is rejected as scrap. In order to
be reintroduced into the original mix, the product must be broken down
into crumb or powder. The products are typically heat sensitive and
high in fat.
- Disburse fatty lumps after batch mixing.
Typically high fat lumps are heat sensitive which is ideal for the FitzSieve®
- Disburse fatty lumps after batch mixing.
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