Jose Carlos Azevedo
Country: Brasil
Company: Kellogg Company
Connect:
LinkedIN
| Biscuit People
Country: Brasil
Company: Kellogg Company
Connect:
LinkedIN
| Biscuit People
Overview: an overview of current cream filling manufacturing possibilities, common issues, recipe flexibility vs. process limitations. Capper vs. RSM, scraped surface heat exchanger (SSHE) crystallization vs. standard mix with shortening. How to evaluate performance when changing fats, and other aspects.