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size reduction, mixing, forming - hyfoma.com back to top download article please fill in and hyfoma.com will send you an e-mail containing this article. name: email: function: company: main article articles technology > size reduction, mixing, forming size reduction, mixing, forming homogenisation, conching
the aim of homogenisation is to attain a more even particle size or a more homogeneous blend of materials. it is, for example, applied to whole milk to reduce the size of fat globules so that they stay evenly divided in the milk, thereby preventing skimming of the fat. the liquid (whole milk) is pressed...
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halal foods follow us reseller login our product our market our company where to buy get in touch bulk items beef lasagna ingredients: beef meat sauce: water, lean ground beef, crushed tomato (crushed tomatoes, salt, may contain citric acid), onions, tomato paste, modified corn starch (corn), white sugar
microbial enzymes, powdered cellulose, may contain calcium chloride). allergins: -- package size: x kg. nutritional facts: click here braized tofu with teriyaki sauce ingredients: tofu: (soymilk, calcium sulphate, vegetable oil) teryaki sauce: water, light soy sauce (water, soybeans, wheat flour, salt, sugar...
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