Cream aeration

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

  1. aymansamirissa

    aymansamirissa New Member

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    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
    Ayman
     
    aymansamirissa, Sep 23, 2019
    #1
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