How Can Ice Cream Manufacturers Increase Throughput Without Extra Resources?

Why is throughput critical in ice cream bar production? High line speeds and tight margins mean manufacturers must maximize output without increasing costs. Throughput directly impacts profitability. What slows down throughput in coating lines? Long cooling times, heavy coating pickup, and unstable crystallization force manufacturers to pause production belts, reducing efficiency. How does Ezential™ 2011 […]

How Can Ice Cream Bar Manufacturers Reduce Coating Breakage?

Why does coating breakage occur in ice cream bars? Breakage and pinholes often result from poor crystallization, uneven coating thickness, or thermal shock during dipping and cooling. What are the consequences of coating breakage? It compromises product integrity, increases wastage, and slows down production lines due to rework. How does Ezential™ 2011 solve coating breakage? […]

How Can Compound Chocolate Manufacturers Improve Snap and Bite?

Why is snap important in compound chocolate? Snap defines the crispness and firmness of chocolate. A strong snap signals proper crystallization and high-quality texture, which consumers associate with premium chocolate. What challenges do manufacturers face with snap? Inconsistent crystallization, oil migration, and poor fat structuring often lead to soft or crumbly textures, especially in warm […]

How Can Manufacturers Reduce Fat Bloom in Compound Chocolate?

What causes fat bloom in compound chocolate? Fat bloom occurs when unstable fat crystals migrate to the surface, leaving a dull, whitish appearance. It’s oftentriggered by poor crystallization control, storage temperature swings, or incompatible fat blends. Why is fat bloom a major issue for manufacturers? Fat bloom reduces gloss, compromises product appeal, and leads to […]

Is Your Feed Mill Truly Optimized? The Hidden Power of Mold Control in a Moisture Optimization Programme

In the relentless pursuit of efficiency and profitability in modern feed production, every detail matters. We often focus on raw material quality, processing parameters, and nutrient profiles. But what about something as fundamental as moisture?Moisture is a double-edged sword. It’s absolutely indispensable for achieving optimal pellet quality, acting as a lubricant, heat carrier, and critical […]

Creating Delightful Fillings: Meeting the Challenge of Exceptional Taste and Texture

Today’s consumers are looking for luxurious fillings with rich flavors and satisfying textures that elevate their indulgent experiences. The demand for high-quality fillings that deliver a memorable mouthfeel has become more prominent, but achieving this balance can be complex. It requires a delicate approach to retain the right texture, release flavors harmoniously, and maintain long-lasting […]

Effective Antioxidant Solutions for the Aquafeed Industry

Aquafeed production involves various ingredients, including fish meal, vegetable and animal protein meals, fish and vegetable oils, carbohydrate-based binders, and essential vitamin and mineral premixes. Antioxidants play a crucial role in preserving the quality of these feeds, which are typically manufactured using a process called pelleting. This process includes grinding, wet mixing, pellet extrusion, drying, […]

Vanilla’s Secret: From Orchid Beans to a Sustainable Flavor

The delicious vanilla flavor we all enjoy often has very little to do with vanilla orchids or their fragrant pods. Even though true vanilla extract comes from the beans of the Vanilla planifolia orchid, producing enough of these natural pods to keep up with global demand is a major challenge. Vanilla is the world’s most […]

Antioxidant Solutions for the Rendering Industry

Rendering is the process of converting animal by-products from the meat and livestock industry into usable materials, playing a crucial role in resource utilization. The finished products from rendering include protein meals (such as poultry meal, meat and bone meal, blood meal, and feather meal) and oils and fats (such as duck fat, chicken fat, […]

Antioxidant Solutions for Mayonnaise, Dressing, and Oil-in-Water Emulsions

Oil-in-water emulsions, such as mayonnaise, dressing, and sauces, play a significant role in our culinary experiences. However, their delicate balance of oil and water makes them susceptible to oxidation, which can lead to off-flavours, colour changes, and reduced shelf life. Let’s explore the challenges posed by these emulsions and effective antioxidant strategies. Characteristics of Oil-in-Water […]