Daxner system for pasteurised filling cream prepreparation

Filling creams are mixed emulsions of water, sucrose, corn syrup, milk, fat (butter or vegetable), chocolate, fruits and emulsifier. These ingredients are metered with flow meters or weighed, then batched in Daxner’s mixer for preparation. The mix is then transferred into a hot water jacketed buffer tank which has an agitator.

Due to the high product viscosity, positive pumps are used to transfer the product in a continuous flow to the pasteurising and cooling/crystallising SSHE Scrape Surface Heat Exchanger. During this operation nitrogen or filtered air can be injected in the product.

The finished cream can be directly spread over product or filled into containers for later use or distribution.

The system features CIP sanitation, positive rotary pumps and centrifugal sanitary pumps.

Using the system has the following benefits for the processor: extension of the shelf life; cost reduction as the percentage of fat can be reduced; low-calorie recipes can be produced; almost no humidity exchange with the sponge in layer cakes, due to the same water activity; and thermal treatment can be used to create different flavours, aromas and viscosities.