Cream aeration

Discussion in 'Cakes' started by aymansamirissa, Sep 23, 2019.

  1. aymansamirissa

    aymansamirissa New Member

    Jul 18, 2018
    Likes Received:
    Good Evening dear All
    i want to know and learn from you why cream after aeration process is not stable on the production line , not equal quantities , has a lot of air with it when coming from the nozzels and i feel that it does not mix well with air ?
    when to use cold mode or hot mode on the cream ?
    what is te best pump to transfer cream with steady flow and quantity ? i have a screw one .
    what are the proper temperature to work with cream ?

    your reply will be highly appreciated
    thank you so much
    aymansamirissa, Sep 23, 2019
    1. Advertisements

  2. aymansamirissa

    retired baker Well-Known Member

    Jan 12, 2020
    Likes Received:
    Northern Maine .
    Its not stable unless you stabilize it, there are stabilizers available.
    HPLV pumps work best, I don't know if the screw type is best, it might be compressing the product.
    if the cream is spitting from the nozzle thats a sign the air is being forced out from the cream.
    Maybe you need a piston type pump vs screw.
    The cream obviously has to be very cold to combat friction temps.
    You would do well to talk to a food process engineer who deals with fluid dynamics.
    I can put you in touch with a very good one, he's retired now.
    retired baker, Jan 16, 2020
    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.