CREAM COMPLETE SOLUTION

Transcription

1 ASTEPO S.r.l. VEGETABLE CREAM COMPLETE SOLUTION Copyright 2009

2 We have realized and acquired a unique expertise in the preparation of vegetable cream. This is a presentation of what we can supply to our customers. Complete technology Fully operative plant A Food technology support for adapting recipes to local requests and ingredients

3 FINAL PRODUCTS

4 WHEN IT IS USED When fresh/uht dairy cream is not available When you need different performances

5 Who are the customers? Manufacturers: biscuits/cakes cakes, pastas, puddings/ice ice-creamcream Craftsmen and bakers: confectioners, caterers. Communities: canteens, hospitals, restaurants.

6 SUGARED VEGETABLE CREAM 27% FAT FOR CONFECTIONERY AND ICE-CREAM CREAM MAKING Vegetable cream for confectionery use. Handy at home, professional at the confector's, performing in the ice-cream shop! Instructions : Before whipping necessarily keep it refrigerated to reach 9-10 C. It can be whipped with any mixer or cream whipper. Keep it cool and dry about 20 C. Once opened keep refrigerated no longer than 3-4 days. Ingredients: Water, hydrogenated vegetable fats (27%), sugar (11%), sodium caseinate, stabilizers: E420ii, E463 Emulsifiers : E472e, E322, E472b, E435 Salt, flavourings, colourings agents : E160a

7 VEGETABLE CREAM FOR CATERING 25% FAT AND PASTRY WITH NO SUGAR ADDITION Vegetable cream ready to cook. It has to be stored in a dry and cool environment at a temperature not over 20 C. Once the aseptic package has been opened, it has to be stored in a fridge for 3-4 days at maximum. The cream could be aromatised with the following flavouring: smoked-salmon taste mushroom taste gorgonzola cheese Ham or others accordingly with customized requests. Ingredients: Water, hydrogenated vegetable fats (25%), powder butter milk, Milk powder, maltodextrine, stabilizers : E412, E410 Emulsifiers : E471, E322, E472b Colourings agents : betacarotene

8 PASTRY CREAM WITH VEGETABLE FATS An excellent cream to fill bigné, cannolos, cake decorating and.. Ingredients : Semi-skimmed milk, modified starch, maltodextrine, butter milk, egg yolk, coconut fat, E412, sucrose, beta-carotene W2, flavouring: vanilla and lemon.

9 OTHER LIQUID PRODUCTS With complementary technology it is possible also to produce liquid products, alternative to milk Soya milk Rice milk

10 NATURAL SOYA DRINK It s an extremely versatile drink that allows the creation of liquid, solid, creamy food, both fresh and shelf stable. It s also an excellent ingredient for any kind of soft drink or frozen product INGREDIENTS: Water Soya seeds (8.2%) Raw cane sugar Sea salt Emulsifier: acetic acid esters of mono-and di-glycerides of fatty acids Thickener carrageenan Natural flavouring Addition of almond flavour and enriched with calcium and A-B-C-SELENIUM vitamins. All ingredients used comply with EEC rules.

11 ORGANIC-FARMING RICE-BASED DRINK It has a natural and delicate taste that stands out for its lightness and sweetness. These characteristics make this rice-based drink the ideal replacement for milk powder in food production, improving both quality and taste. Ingredients : Water, 14% Rice, sunflower seed oil, sea salt, 100% organic salt Shelf-life : 12 months

12 VEGETABLE CREAM LINE Composition: Mixing/blending UHT sterilizing Aseptic packaging Complementary: C.I.P. Utilities

13 VEGETABLE CREAM LINE MIXING/BLENDING: For technological reasons, it is better to divide the mixture to be treated into batches of less than lt. UHT STERILIZING: With the fixed capacity of the UHT line (3.000 lt/h), the batch is finished in approx. 6 hours and 40 minutes ASEPTIC PACKAGING: Tetrabrik 250, 500, 1000 ml. Bag in box 5/10/20 lt. Bag in drum 200 lt.

14 MIXING/BLENDING Total batch Mass balance lt. Ingredients Constituents Quantity 1 Soft water Lt. Up to A powders Hydrocolloids Kg 80 3 B powders Caseins D Kg Vegetable oil Lt. Up to C powders Liposolubles Kg <10 6 D powders Sugar Kg Other liquids Sorbitol Lt E powders Flavours/salt Kg 30

15 TECHNOLOGY STEPS The preparation of the mixtures is carried out as followed: 1 MIXING/BLENDING 1.1 Preparation in an under-batch of water and hydrocolloids (Powder A) 1.2 Preparation in an under-batch of water and hydrocolloids with additive of caseins (Powder B) 1.3 Preparation in an under-batch of vegetable oil with liposolubles (Powder C) 1.4 Emulsion of under-batches 2 and 3 This phase is carried out a few hours before beginning the conclusive preparation of the batch to be sent to the UHT The two phases 2 and 3 finish together Phases 2, 3, 4, 5 must be concluded with 2 hours and 30 min. 1.5 Completion of batch, with addition of other liquid and solid ingredients (Powders D, E) 2 UHT TREATMENT In-line sterilizer 3 ASEPTIC PACKAGING Different fillers in parallel

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17 UHT VAC-HEAT steam injection with tubular pre-heaters

18 UHT VAC-HEAT (steam injection) Raw product enters the plant under atmospheric pressure and is delivered from balance tank 1 by feed pump 2 through pre-heaters 3 and 4 which raise its temperature to C ( F). Pump 5 brings the product to approximately the right pressure for Vac-Heat. From regulating valve 6 the product passes into the actual Vac-Heat unit 7 where saturated steam is injected into it, condensing to raise the product temperature to 140/150 C (300 F). This temperature is maintained for 2-4 seconds to kill all bacteria and spores. Immediately afterwards there follows flashing into expansion vessel 8 under vacuum, where the condensate from the injected steam evaporates again and cools the product instantaneously. This vapour escaping from the product takes with it undesirable odours from stable or fodder. Product collecting in level tank 9 is delivered by pump 10 to homogeniser 11. Here the fat globules are broken down so that even after months of storage any separation is virtually ruled out. In addition, in the case of milk products, a better protein structure is obtained through the prevention of coagulation. The temperature of the product is brought down in the two-stage plate cooler 12, after which it is led straight for filling into non-returnable packs or cans -or if necessary for intermediate storage in an aseptic tank. The live steam injected is led into the Vac-Heat unit through a filter, a special cyclone-type drop separator and the pneumatic regulating valve 14. Part of the vapour liberated in the expansion vessel is used to heat the product in the first pre-heater; the rest is condensed in condenser 15 and extracted from the system by condensate pump 16. The non-condensable gases are drawn off by vacuum pump 17. (N.B.: The above sequence of operations is common to any Vac-Heat process, although the times and temperatures shown may vary according to product).

19 Typical Vac-Heat Plants 14 8 Pilot plant 200 lt/h 7 10

20 UHT 3000 lt/h

21 BAG IN BOX FILLER Mod. HS-LA 1H/1 Cap. approx. 400 bags/h lt.

22 ASEPTIC CHAMBER

23 Complete Lines Integrated lines with carton box erectors/closers (with glue/tape)

24 MONOBLOCK for American carton boxes with tape or glue COMBIBOX Integrated BIB autoloading

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