Item #: CASE NO: 152
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Description 

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.

      

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