Chocolate Refining
Problem In the early stages of chocolate refining, cocoa beans are ground to a pulp called cocoa mass, which is…
Colour & Flavour Mixing
Problem A well known manufacturer of a leading brand of yogurt was using conventional inline dynamic mixing equipment to blend…
Viscosity & Temperature Control – Laminar Flow Heat Exchange
Problem Manufacturers of a world famous cosmetic cream were faced with an unexpected problem just days before a new facility…
Carbonating Mineral Water
Problem Carbonating Mineral Water: A leading producer of bottled mineral water was experiencing problems using a conventional glass bead carbonator…