Margarine Ghee and Bakery Shortening Plant

1. Food industry: shortening ,margarine,jam, cream, butter, butter, candles, etc.
2. pharmaceutical industrial products: cream, syrup, lotion, antibiotics etc.
3. Cosmetic products: cream, emulsion, perfume, etc.
4. Chemical industrial products: chemical drugs, synthetic adhesives, etc.
5. Dyeing industrial products: pigments, titanium oxide, etc.
6. Printing ink: color ink, resin ink, newspaper ink, etc.

1. provides higher transmission performance
2. uniform heat transfer
3. more economic and more efficient
4. For high temperature heating and low temperature cooling

Process: Measuring---Ingredients---Configuration---Filtration---Emulsification---Fast cooling---Kneading---Filling & Packaging   

Generally 8-12% nitrogen or air is introduced in chilled product, to improve shortening textural appearance & colour. Stabilize it by making it more homogenuous & improve its creaming properities by contributing gas to expand dough & batter for subsequent baking operations.

Margarine is a plastic fat food product containing 80 % Edible fat, 20 % Aqueous phase (especially cultured Skim Milk), also Salt, Vitamin, Food colouring and other additives.
 
Aqueous phase provides an excellent growth media for harmful bacteria. So, it must be carefully prepared & sterilized for proper blending in the tanks which are jacketed by hot water media.
 
Depending on the undergone processes the final product is named like Table Margarine, Tube filled Margarine, Puff pastry Margarine etc.