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Vegetable cream processing lines
SORDI, a historic company from Lodi that celebrated the 140th anniversary of its foundation in 2021, is specialized in design, construction and installation of machines and systems for the food industry. The SORDI production range mainly covers the dairy sector (plants for the heat treatment of milk, for the production of yoghurt, puddings and creams, lines for the production of cheese), but also the sector of fruit and fruit juices and nectars, tomato, eggs, wine and the confectionery sector.
Vegetable cream processing lines
The whip cream base is the new multipurpose cream, suitable for all the common pastry and cooking applications. A base to use as ingredient for whipping, topping, filling and decorating. The whip cream base has a delicate and milky taste, very good mouthfeel, a good overrun (yield) and workability.
Ingredients average composition:
- 50-55% of water
- 20-33% of vegetable fats
- 7% of solids (different powders such as stabilizers, emulsifiers, caseinates)
- 10% of sugar (it can also be produced without sugar)
The most important phase of blending is stirring, which must break and emulsify the fat matter. Product is then sterilized at 140°C (UHT) and sent to aseptic filling machine. Alternatively this product can be pasteurized and frozen.
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