Description
Mixing is a key stage in mayonnaise production. The part of Normit mayonnaise line is high-speed mixer that ensures perfect mixing.
Production of mayonnaise is a batch process. Oil is pumped from IBC tank to measuring vessel with a level sensor. Liquid flows from the measuring vessel with a help of gravity to the high-speed mixer. Into the mixer are added other raw materials and and the process of mixing begins. The final product is pumped to an aseptic storage tank under constant pressure. Tanks are designed and manufactured to store mayonnaise prior to filling.
Technological process of mayonnaise production:
The prepared ingredients are added to the mixer where the water is added. All parts are thoroughly mixed and other components are
added. The resulting solid mixture is further agitated to produce a perfectly homogeneous cream consistency. The resulting product is
mayonnaise, which is sent for packaging.
Mayonnaise is an emulsified sauce based on oil, water, vinegar and flavors such as sugar and salt. The emulsifier is pasteurized egg yolk or egg melange.
What is good quality mayonnaise?
In the past, mayonnaise was produced according to a industry standard that declared that mayonnaise consists of 8 egg yolks, 78% vegetable oil, vinegar and salt. In the 1990s, the standard was abolished, resulting in a deterioration in the quality of industrially produced mayonnaise.
At present, the production of mayonnaise is regulated by Decree no. 29/2014, which states that the basic mayonnaise is a semi-solid consistency product obtained by emulsifying the vegetable oil in the egg component and in the acidifying component, containing at least 78.5% by weight of total fats and at least 6% by weight. egg yolk, acidifying ingredient and salt free of additives. In addition to these basic substances, it may contain sugar and additives which do not alter the taste, color, smell or consistency of mayonnaise.
Documents
Related Products
Quick View
Vacuum evaporator SQE
Vacuum evaporators of the SQE series are designed for evaporation of water, thickening and cooking of a wide range of viscous products under vacuum, cooking at lower temperatures, thus preserving the natural taste, aroma and color of the product.
Quick View
Hematogen production line
Technological line for hematogen is intended for preparation of hematogenic mass for production of hematogenic molasses. It consists of several parts, including receiving and storing molasses, preparing syrup, cooking syrup and mixing with albumin, control and supplementary equipment. It can be supplemented with a technological part for forming of the mass into the form of sticks and packaging.
Company NORMIT FOOD s.r.o. designs and manufactures a custom made line according to your requirements and needs.
CONTACT US
Quick View
Line for production of cereal, muesli bars CONTIBAR
CONTIBAR production lines are suitable for products made from fatty materials, fat and sugar and materials of various mixtures of oatmeal, muesli, nuts, cereals, fruit, seeds and the like. The bar may be dipped in chocolate, sprinkled with nuts, burizons and the like.
The line assembly depends on the customer's technological process. Contact us and we will design a ready-made solution exactly according to your requirements and needs.
CONTACT US
Quick View
Colloid mill
Quick View
Butter homogenizer
The frozen butter homogenizer is designed for the mechanical processing of blocks of butter, cheese, spreads, margarines or other products at a temperature of +8 to + 13 ° C without being previously exposed to a higher temperature, thereby preserving its properties, reducing processing time and prepare the product for immediate use in the next manufacturing process or for packaging.
Quick View
Technological line for drying solutions
Quick View
Line for the production of prunes in chocolate
The prunes in chocolate production lines are suitable for making chocolate confectionery filled with plum and nut or almond.
The line assembly depends on the customer's technological process. Contact us and we will design a ready-made solution exactly according to your requirements and needs.
CONTACT US
Quick View
Chocolate production line
Quick View
Frozen butter homogenizer
Frozen butter homogenizer is intended for the mechanical processing of frozen blocks of butter, cheese, spreads, margarines or other products without first being subjected to higher temperatures and thawing, thereby preserving its properties, reducing processing time and preparing the product for immediate use in another manufacturing process or for packaging (change from -18 ° C to +6 ° C).
