Search Results for: Fermented milk containing added fruit
size reduction, mixing, forming - hyfoma.com back to top download article please fill in and hyfoma.com will send you an e-mail containing this article. name: email: function: company: main article articles technology > size reduction, mixing, forming size reduction, mixing, forming homogenisation, conching
the aim of homogenisation is to attain a more even particle size or a more homogeneous blend of materials. it is, for example, applied to whole milk to reduce the size of fat globules so that they stay evenly divided in the milk, thereby preventing skimming of the fat. the liquid (whole milk) is pressed...
http://www.hyfoma.com/en/content/processing-technology/size-reduction-mixing-forming/
winegrowing no measurement or lab tool can be trusted outright to make a decision as crucial as harvest time; it must be done, literally, by taste. pick too early and risk hard tannins, puckering acidity, and green flavors; pick too late, and risk overly high alcohols, deficient acidity, and raisin-like fruit
chardonnay & sauvignon blanc when our chardonnay or sauvignon blanc arrive at the winery, they are immediately delivered to a gentle grape press. only the juice expressed will undergo primary fermentation, in either small barrels or stainless steel tanks, depending on the style to be created. barrel fermented...
https://www.rodneystrong.com/our-story/winemaking/