The filling creams are mixes-emulsions of water, sucrose, corn syroup, milk, fats (butter or vegetable), chocolate, fruits, emulsifier. The ingredients, metered with flow meters or weighted, are batched in the mixer for mix preparation.
Solid fats (butter, palm oil...) must be melted before metering. The mix is then transferred into a buffer tank, jacketed for hot water with agitator. Due to the high product viscosity, positive pumps are used to transfer the product in a continuous flow to the pasteurizing and cooling/crystallizing Swept Surface Heat Exchangers.
The finished cream can be directly spreaded over the product or filled into containers for distribution.The plant can be designed and exactly taylared for any unique technology and requirement of the client.