1 reply to this topic

[Jomy Abraham]

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

Regards
Jomy Abraham

[esquef]

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.