格朗菲玛淡奶油生产流程英文.docVIP

PRODUCTION PROCESS UHT CREAM Tank of pasteurized milk Tank of raw milk Decanting Tank of pasteurized milk Colling down Decanting Storage in tank Pasteurization (minimum 72°C / 15s) Ingredients in powder Creaming off Storage of ingredients Cooling down Preparation of the mix Storage in tank Mixing up of ingredients Standardization in fat matter Strerilization (135°C / 1s) Homogenization of sterile prodcut Filling up the sterile tank Aseptic packaging on Tetra Over wrapping by 6 under film or by 12 in a box Palettisation Storage un chilled température Shipping out