Application Library

Chantilly Cream

Process Description

Raw ingredients are mixed in a high shear mixer and transferred to the raw cream storage tanks. The mixer and tanks are jacketed with hot water to insure that all ingredients are dissolved. The raw cream is homogenized, pasteurized and cooled in the WCB HTST pasteurizer, then transferred to the pasteurized cream storage tank. The pasteurized storage tank is jacketed with chilled water to keep the pasteurized product cold. The product is then pumped by a WCB positive displacement pump through the WCB CR Mixer where it is whipped with nitrogen. It is then chilled in the WCB corrugated tubular product cooler to remove the heat of mixing and flows to the filler.

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Chantilly Cream
Application Library

Process System Features

  • WCB CR Mixer combines product recycling and shear action for mixing that can be tuned to exactly the right amount of physical work. Continuous mixing, blending, dispersing and whipping is accomplished with full control of the amount, the intensity and the duration of the whipping action.
  • WCB corrugated tubular heat exchanger cooler removes any heat created by the whipping step.
  • Accurate addition of the nitrogen gas as well as control of the whipping action and cooling assures consistent product quality.
  • Batching system can be used with a variety of raw ingredients.
  • WCB plate heat exchanger based pasteurizer eliminates harmful organisms.
  • System and equipment designed for CIP.
  • Programmable logic controls available for repeatable product consistency.