I had some questions that i know that this forum can help.
1. What is culinary steam and where should this kind of steam applied?
2. What are the standards for the culinary steam in white sugar production?
3. What should we look into for validation/verification? Pathogens, foreign bodies or heavy metals?
Our process is that the steam produced by our boiler is use for heating the evaporation vessel then the vapor produce from that vessel is the one that is in direct contact with our process material (syrup) before it becomes our product which is white sugar.
Thank you for your help.....