| OBJECT: |
Prepare a tofu based butterscotch flavored dessert: 60% tofu blocks, 31% water, 5% starch and 5% flavorings. |
|
PROBLEM: |
Tofu blocks break into grainy pieces that do not have "smooth mouth feel". |
|
RESULT: |
A very smooth, thick mixture obtained with viscosity ranging from 61,000 cps to 4,100 cps (pseudoplastic-shear thinning). |
|
AB MIXER: |
Model CJ-4B in 2 gallon batch for pilot studies. |