operation type

product format

Privacy Policy

User Agreement

Terms of Service

Default Confirmation

If too long

This form auto replies from Zendesk on submission
on Trigger ID: tbc
https://vekamafsupport.zendesk.com/agent/admin/triggers

Admin Notification

New submission from {form_title}

Messages backup

Notify Teammedia of submission

Submission from Making.com Ad Campaign

Maker - Product Challenge

Products

Technologies

About us

Changemakers

Truffle cream homogenization Equipment

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

In 2009, billionaire Stanley Ho made the winning bid for a giant white truffle weighing 3.3 pounds during an auction. Price: $330,000. Looking at the price, there's no need to explain why truffles are called the diamonds of the kitchen. After harvesting, they are selected to be sold fresh or processed to make truffle products such as truffle cream. Truffle processing involves cleaning, cutting, grinding, cooking, packaging, and sterilizing.

Truffle cream

<span style="font-weight: 400;">Batters, creams and other delicate sauces and emulsions take time to mix, reducing production efficiency. The technology employed by centrifugal mixers speeds up the production time of these products without impacting on quality. This improves throughput and increases return on investment.</span>


<h2>Flexible centrifugal mixer for fast production of lighter bakery and confectionery mixes</h2>
<span style="font-weight: 400;">The Tonelli Centrifugal Mixer-MU has been designed specifically for the high efficiency production of batters for cakes, meringue premixes, and the homogenization and mixing of creams, sauces and mayonnaises.</span>

<span style="font-weight: 400;">Centrifugal mixing technology allows for thorough mixing or emulsifying at much higher speed than traditional mixers without compromising on quality.</span>

<span style="font-weight: 400;">Suitable for a wide range of production environments, the Centrifugal Mixer-MU has a variable operating capacity from as little as 10kg up to 400kg. This makes it extremely flexible as well as providing the ability to increase capacity as future production volumes grow, removing the need to acquire new machinery.</span>

<span style="font-weight: 400;">Centrifugal Mixer-MU has a range of ingredient loading options, including manual load, volumetric and pump dosing, as well as loading cell scales.</span>

<span style="font-weight: 400;">Adding even more versatility the Centrifugal Mixer-MU can also be used as a scraps mixer, improving the return on investment even further.</span>

Centrifugal mixer for batters and creams

When selecting a sterilizer for your ready meals, finding the right size that would fit the number of your containers per batch can be challenging. Aside from the size, having a sterilizer that can handle any type of container – cans, plastic containers, trays, jars - can help make your life easier and speed up the sterilization process.


<h3>Sterilize cans and other containers in batches of 200 to 300 pieces</h3>
The Stery2000 from Frigojollinox is a computerized horizontal autoclave. It has a capacity of 370 liters which fits around 300 pieces of 200ml cans or containers per batch.
<h3>Sterilization Temperature</h3>
It is a compact unit with an integrated electric boiler for its high temperature heating system that can go up to 135 degrees Celsius. The nebulizing system used for cooling down reduces water consumption and time cycle. This unit also comes with a stainless-steel basket and trolley with removable and adjustable shelves for easy loading and unloading of the products.

Pressure and Temperature controls allow you to steam products at ambient pressure. As well as under a pressure of 135°C or less.
<h3>Sterilization Cycle</h3>
It has low electricity consumption of 10kW/hr and a backup battery to prevent power supply interruptions during operation. Valve operations for steam, air, and water are fully automatic. The whole system can be programmed from its touch screen control panel or through its smart control feature, allowing remote control through smartphones, tablets, or PC. This allows you to set sterilization times

Autoclave Steam Sterilizer Machine for Ready Meals

Having a multipurpose machine allows one to perform different tasks like cooking, frying, braising, and candying, making the production area more efficient and providing additional space for other process equipment.


<h2>Cooking, sterilizing, candying system for vegan sauces, condiments, and jams</h2>
The Jolly Chef Multifunction Cooker from Frigojollinox is a single tank used for cooking agri-food preserves such as vegan sauces, condiments and jams up to 140 degrees Celsius. It is built entirely in stainless steel and can be used to sterilize food packaging such as cans and bottles up to 100 degrees Celsius. It features an indirect heating system using a gas burner or electric heaters for even heat distribution. It also has automatic systems for mixing at variable speeds and cooling of sterilized containers. The functions are controlled through its touch screen control panel with smart control systems that can also be controlled remotely through smartphones, tablets, or PCs. The tank sizes are available in three different capacities: 54, 117, and 216 liters.

Vegan Sauce Processing System

Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

Salad dressing

Frigojollinox is an Italian company specialized in the manufacturing of equipment for the canning, dairy, fishing, confectionary, and cosmetic industries.

Although not as highly regarded as their white or black winter varieties, summer truffles are the absolute first choice in preparing <a href="https://making.com/truffle-cream">truffle cream</a>. When making truffle cream, utmost attention must be paid to the sterilization step. Summer truffles are just as delicate as the more expensive varieties and could be ruined and lose 100% of their flavor if the temperature is too high.
<h2>Pasteurization or sterilization? How much does temperature matter?</h2>
Well, that's basically all that matters. The temperature demanded to destroy pathogenic microorganisms depends on the acidity of the food. High-acid foods, with pH below 4.5 require <a href="https://making.com/equipment/milk-pasteurization-machine">pasteurization</a> temperatures (up to 100 °C) to be considered safe for consumption. Protein-based, low-acid foods such as truffle cream, require <a href="https://making.com/technologies/sterilizing">sterilization</a> temperatures (120 °C – 130 °C) to kill microorganisms quickly. So, we've got a dilemma here. Truffles are heat-sensitive products and could be damaged at such high temperatures, risking losing their aroma completely and even burning. But still, they need to be sterilized to eliminate all microorganisms and spores. So, what to do?

https://www.youtube.com/watch?v=DKU8_EMR86c
<h2>Zero is the number - sterilize your truffle cream using the F0 value</h2>
The Project Manager at Frigojollinox Maurizio Pettini points out that the standard sterilization temperature is 121°C because 100°C is still insufficient to eliminate all bacteria, especially spores. “<em>However, the actual sterilization begins when the temperature exceeds 100 degrees</em>,” says Pettini.

Every product needs a different sterilization temperature depending on its characteristics. In the case of truffle cream, Pettini explains that the right temperature is between 116-117 °C.

“<em>To get the best result without any damage to the product</em>,” he continues, “<em>equipment must automatically calculate the sterilization temperature based on the F0 value</em>”. The F0 value determines the correct exposure time and temperature to achieve the same lethality (microbial inactivation) of 121 degrees for one minute. In plain English, the F0 algorithm automatically calculates the sterilization time and temperature according to the product to be sterilized, considering both the heating and cooling steps.

&nbsp;

The power of zero - how to sterilize truffle cream without damaging it

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Spreads

Find production technology for Truffle cream homogenization, and connect directly with leading machine manufacturers worldwide

Truffle cream homogenization Equipment

Which truffle cream homogenization equipment do you need?

Centrifugal mixer for batters and creams

There is currently no equipment listed with your specified properties, but we are sure we can help you. Try us!Contact us

Let's talk about your project!