Mousse

Mousse

RECIPES FOR EFFICIENCY APPLIED TO PROCESSES 

The perfect finish for fine, sweet creams.

Mousses, like most desserts, are very vulnerable. However, the combination of heat treatment of the product with re-infection-free processing and hygienic packaging will help to extend shelf life. In our Haas-Mondomix concept, equipment can be manufactured in re-infection-free execution to fit into an aseptic production process.

 

The mousse processing line shown below comprises ultra high temperature treatment. This involves a process flow through a shell-in-tube heat exchanger, a homogenizer, a plate heat exchanger, a sterilizator and a scraped surface heat exchanger. Both the holding tank and the aerator of the next stage are re-infection-free. The whole system can be executed in cleaning-in-place (CIP) and sterilization-in-place (SIP) version.

Possible products:

  • mousse

Process by

Process & Machinesbuffering>pumping>aerating

Mousse Layout 1: Line for mousse.

Mousse Layout 1
1
buffering
2
pumping
3
aerating

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