Cristallisation

Crystallisation - margarine and ice cream. Continuous production with our modular systems with scraped heat exchangers. Flexibly configurable for low-fat margarines and ice cream with overrun up to 300%.

Our pilot plants offer developers the opportunity to carry out small-scale trials that provide sufficient information to allow scale-up to larger plants with certainty. The formulations undergo physiochemical changes similar to those in the production plant and real-time data acquisition allows results to be recorded and repeated.