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.
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