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Wet and dry blending sugar for dairy whitener preparation?


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#1 Jomy Abraham

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Posted 17 June 2011 - 01:41 PM

Could anyone throw some light regarding technical implications and procedure regarding dry blending Vs wet blending of sugar for dairy whitener preparation?

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Jomy Abraham



#2 esquef

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Posted 17 June 2011 - 02:45 PM

I'd think that the main implication is that dry blending generally carries a lower inherent risk potential that wet blending. Dry blending (<4% water) is safer due the fact that microbial growth is significantly reduced. This would impact SSOP's, etc.






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