FOSTECHNO PROCESS

• MOQ 100 Kilometer

To create free fatty acids and glycerine the fats and oils are hydrolysed in a process of splitting. A splitting plant operates in both the continuous and batch mode. The plant temperatures can range from 210 – 250 degrees Celsius and the working pressure may be between 30 to 60 bars. These conditions have been assumed keeping in mind no addition of catalysts.A high yield of splitting is achieved when sweet water or glyceryl water is separated from the fat. A good yield can be more than 97% splitting. The raw fatty acids are allowed to evaporate to the atmosphere and the vapour is condensed with cooling. Subsequent to removing the floating fatty matter the water is drained. The fatty acids (CFA) are sent for distillation. The glyceryl water, which may contain about a fifth of glycerine, may be further purified with lime treatment and with filters. This is subsequently used to produce glycerine.

• MOQ 100 Kilogram
• Driven TypeElectric
• Automatic GradeAutomatic
• ConditionNew
• Total Carbohydrate1year
• Number Of FlowerEdible Oil Refinery Plant

• MOQ 50 KILOGRAMS

Shortening is any fat that is solid at room temperature. the reasons it is called shortening is that it prevents cross-linkage between gluten molecules. Cross linking gives dough elasticity. In pastries such as cake, which should not be elastic, shortening is used. Although butter is solid at room temperature and is frequently used in making pastry the term “shortening” seldom refers to butter but is more closely related to margarine.Fostechno offers bakery shortening plant which is designed to meet International Standards.A common method for production of margarine today comprises of emulsifying a blend of vegetables oils and fats which can be altered using fractionation, interest erification along with hydrogenation or cutting edge interest erification by enzymes. This process is conducted with dairy or non-dairy ingredients. The mixture is cooled till it becomes solid and then processed to improve its texture.Contemporary margarine types can be produced from many vegetable fats. Commercially available margarine can range from 70 to 85 % fat content.