|
|
|
|
|
 |
|
|
General foods
Jams and jellies
Jams and jellies can be produced either semi-continuously or continuously, but both lines include Consistator® units. A semi-continuous line includes a batch process where the jam or jelly is initially cooked in a tank and then cooled in the Consistator® line. The highly efficient continuous line not only cools the final product in the Consistator®, but initially also cooks the jams and jellies in the Consistator®.
|
|
|
|
|
|
|
|
|
|
| The General Food category |
 |
| is large and only a few products are mentioned below as examples. However, if products of interest are not mentioned here, please contact GS. We can swiftly provide detailed information on how our SSHEs can optimise your current production method. |
|
| |
|
|
|
|
|
|
|
|
| |
|
Peanut butter
When the peanuts have been roasted, cooled and cleaned, they are ground in two steps. This is done to avoid adding too much heat, which will impart a burned off-flavour to the final product. In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener, and stabiliser are added (the latter to keep the oil from separation). The peanut butter is finally cooled and stabilised in the Consistator®. |
|
|
| |
|
For more information on how to optimise your current production method contact technology@gs-as.com. |
|
|
| |
|
 R&D articles
In our Download Area you can see all our R&D articles about various applications. |
|
|
|
|
|
|
|
|
|
|
|
|
|
