Shortening is a semi-finished product used for manufacturing of bakery products. It is essentially made of fats (butter or vegetable fats) sugar, corn syrup, milk, eggs, honey. This mix into which nitrogen can be injected to get a lower viscosity shortening, when added to flour in the mixer enhances the formation of dough increasing and prolonging the softness of cake.
The ingredients are mixed into a dissolver, from which the melted shortening is transferred by a rotative pump to a Scraped Surface Heat Exchanger. An injection system meters a controlled flow of inert gas into the product at the discharge side of the pump.
The SSHE, jacketed for freon circulation supercools the product in order to initiate crystallization. The product flow can be further processed with a pin worker that plasticizes the mass passing through. the shortening is then stored into a maturation tank in order to allow the correct structure to develop. Plasticized shortening, ready for use, is then pumped to all dosing points.