Description
Authors: Matthew Schweizer, Ed Luck, Tony Kendig, Tom LeClair - Jerome & Horner. Presented at the 2022 conference by Matthew Schweizer.
Effective ingredient handling, storage, transport, pumping, measuring and dosing is critical for repeatable, predictable production and food safety. Handling, pumping and storing high-viscosity, non-Newtonian fluids used in confections can be more difficult compared to those with low-viscosity, such as water, wine and liquids used in other industries. Also, dry ingredient processing employed in confectionery production has its own unique characteristics and challenges.
