bakery Shortening and margarine plant
A margarine is made up of an oil phase and an aqueous phase. The oil phase is a blend of refined oils which has been made up so that the final product will have the correct texture and solid fat content and melting point. Oil soluble additives such as colours and flavours and emulsifying agents are combined with it. The aqueous phase is generally made by blending together water, brine and dairy product. The brine is added in sufficient quantity so that the salt content of the final product is about 2-2.25%.
The production of shortening is similar, except that these contain no aqueous phase. Unlike margarine, however, they generally contain air, usually about 12% to 22% depending on the product. This air content is not very important except that the shortening is whiter in colour when it is aerated. It seems to have little effect upon performance. Because there is no moisture or salt present in a shortening the equipment can be constructed of mild steel.
Using these methods, it is possible to manufacture margarine and shortening and fat for specific uses such as frying, ice cream, toffees. Each product is differently designed for each specific application.
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