Creams & Dairy Bases

Cream processing presents two fundamental engineering challenges: handling high viscosity that compromises heat transfer and millimetric control of fat content, which represents the highest raw material cost. At Sanchelima International, we design lines that protect the emulsion structure and ensure that every gram of packaged fat is accounted for and monetized, eliminating product giveaway due to variability.

For the thermal treatment of products with high solids and fat content (such as acidified or whipping creams), conventional plate heat exchangers often suffer from excessive pressure drops and fouling. The definitive solution is the Tubular HTST Pasteurizer Thermotube. Its corrugated concentric tube design allows processing of highly viscous fluids at pressures above 100 bar, ensuring turbulent and efficient heat exchange without blockages, while preserving the smooth texture of the final product.

Process profitability relies on standardization. The CREMATIC system offers automatic in-line standardization, integrating mass flow meters and density sensors to adjust fat content in real time with laboratory precision. This eliminates manual variability and fat giveaway, ensuring an immediate return on investment by maintaining the exact formula. For processes requiring recombination or addition of vegetable fats, our Fat Melters ensure rapid and homogeneous melting prior to emulsification.

In the packaging stage, we offer versatility to target different markets:

1. Institutional Format (Food Service): The vertical packer for viscous liquids is the solution for large volumes in bags or pouches. It handles the product gently through piston or positive pump dosing, drastically reducing packaging material costs compared to rigid containers.

2. Retail Format (Cup): For multi-product lines, the Linear Filler allows agile format changes. For high demand, the Automatic Rotary Filler is the robust option for preformed cups, integrating cleaning, sealing and capping stations in a compact footprint.