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Terlet CuliFlex
Taking Low_Fat Sauces to the Next Level
With the Terlet CuliFlex for example, mayonnaise manufacturers can transform their cold batch processing into a continuous line. While full-fat mayonnaise is processed in the existing FrymaKoruma MaxxD or a similar unit, the new CuliFlex prepares the culi using hot-swell starch and/or native starch. Subsequently both products are gently mixed to obtain a high-quality low-fat mayonnaise - at continuous outputs that very from 2.5 to 6 t/h.
Categories
- Processing
- General Processing Technology
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