ASSEMBLAGE : ajout de fractions de

ASSEMBLAGE : ajout de fractions de matières grasses laitières afin d’ajuster la texture du produit à la fonctionnalité recherchée et ajout de ferments lactiques
ÉMULSION : réalisation d’une émulsion fine
PASTEURISATION EN LIGNE
TEXTURATION : refroidissement et cristallisation

Résultats (Anglais) 1:

assembly: Adding fractions of milk fat to adjust the texture of the product to the desired functionality and adding lactic
Emulsion: realization of a fine emulsion

texturing pasteurization line: cooling and crystallization

Résultats (Anglais) 2:

Assembly: addition of fractions of milk fat in order to adjust the texture of the product to the desired feature and addition of lactic ferments
EMULSION: realization of a fine emulsion
PASTEURIZATION online
TEXTURING: cooling and crystallization

Résultats (Anglais) 3:

ASSEMBLY: addition of fractions of milk fat in order to adjust the texture of the product to the functionality that is sought and addition of lactic ferments
Simethicone emulsion: realization of an emulsion thin
PASTEURIZATION ONLINE
texturization: cooling and crystallization