Powder Entrainment

When powders such as CMC, guar, xanthan and other thickeners are introduced into a liquid recipe, there is the challenge of mixing without agglomerates forming.

With DCN’s Jet Cook Powder Entrainment system, the action of the steam collapsing into the liquid phase provides a controllable homogenising effect which breaks down these agglomerates and ensures total separation and emersion. 

This homogenising effect allows hard to wet-out powders (starch, maize, flour etc.) to be fully entrained into the liquid phase in a rapid and controlled manner, without the need for additional mixing. E g. 500kg maize flour in 5 minutes with no blow backs.

Due to the simultaneous heating and mixing effect with the steam infusion nozzle, there is scope to reduce the starch, salt and spices needed.

The process can also homogenise fats/dairy/cheese into the liquid phase, giving a smooth homogenous product for products such as condensed milk.

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