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Bakery Shortening And Margarine Plant

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Bakery Shortening And Margarine Plant Specification

Automation Grade
Automatic

Frequency
50 Hz

Phase
Three Phase

Heating Method
Electric Heater & Hot Water Circulation

Operating Temperature
5C to 60C

Noise Level
Low

Function Type
Mixing, Homogenizing, Cooling, Emulsifying

Machine Type
Shortening and Margarine Production Line

Speed Mode
Variable Speed

Feeding System
Automatic Feeder

Features
Easy Maintenance, Reliable Operation

Power Source
Electric

Product Type
Bakery Shortening and Margarine Processing Plant

General Use
Industrial Bakery and Food Processing

Material
Stainless Steel

Type
Continuous Processing Type

Capacity
500-5000 kg/hr (customizable)

Weight (kg)
Varies as per plant size

Product Shape
Rectangular Modular Plant

Computerized
Yes

Automatic
Yes

Control System
PLC Based

Installation Type
Floor Mounted

Voltage
380 V

Power
110 kW

Dimension (L*W*H)
As per model specification

Raw Material
Edible Oils and Fats

Feature
Energy Saving, High Efficiency, Hygienic Design

Color
Silver/Grey

Output Product Form
Block, Liquid, or Semi-solid

Finished Product Standard
Food GradeComplies with FSSAI and CE

Safety Features
Overload Protection, Emergency Stop, Alarms

Batch or Continuous Processing
Continuous Preferred

Emulsification
High-Shear Homogenizer

Chilling System
Integrated Continuous Chiller

Production Environment
Suitable for HACCP Certified Areas

Sealing Type
Stainless Clad Seals for Food Safety

Cleaning System
CIP (Clean-In-Place) Available

Process Integration
Automatic Dosing, Weighing, and Recipe Management

Control Panel Interface
Touchscreen HMI

Optional Accessories
Automatic Packing Line

Applicable End Products
Bakery Shortening, Cake Margarine, Puff Pastry Margarine

Utilities Required
Steam, Water, Air, Electric Supply

Plant Structure
Modular, Skid-Mounted Optional

Bakery Shortening And Margarine Plant Trade Information

FOB Port
yes

Payment Terms
Cash Against Delivery (CAD), Cash on Delivery (COD), Cash Advance (CA), Letter of Credit (L/C), Western Union, Paypal, Telegraphic Transfer (T/T), Cash in Advance (CID), Cheque

Supply Ability
100 Per Year

Delivery Time
3 Week

Sample Policy
Free samples available with shipping and taxes paid by the buyer

Packaging Details
PACKING, WOODEN BOX

Main Export Market(s)
Australia, South America, Eastern Europe, Western Europe, Middle East, Central America, Asia, North America, Africa

Main Domestic Market
All India

Certifications
ISO 9001 : 2015

About Bakery Shortening And Margarine Plant

Bakery Shortening And Margarine Plant

Can produce: various bakery products and speciality fats like non-emulsified or emulsified shortenings, bakery fat, cake shortening, table margarine, cake margarine, fat spread with milk fat, fat spread without milk fat, cocoa butter substitutes, puff shortening, reconstituted butter, cream margarine, cream shortening, puff margarine etc.

provides higher transmission performance
more economic and more efficient
Food industry: shortening ,margarine,jam, cream, butter, butter, candles, etc.
pharmaceutical industrial products: cream, syrup, lotion, antibiotics etc.
Cosmetic products: cream, emulsion, perfume, etc.

Advanced Processing System

This plant leverages continuous processing and automatic feeders to produce bakery shortening, cake margarine, and puff pastry margarine efficiently. A high-shear homogenizer and integrated chiller ensure uniform emulsification and consistent texture in every batch, vital for bakery applications.

Superior Hygiene and Safety

Designed for HACCP-certified environments, the plant is equipped with stainless-clad seals for food safety, a CIP cleaning system, and overload protection. Emergency stop and customizable alarms ensure operational safety, while its hygienic design facilitates easy maintenance and reliability.

Intelligent Control and Integration

Featuring a PLC-based control system and touchscreen HMI interface, operators can manage dosing, weighing, and recipes seamlessly. The plant supports recipe variation and automatic packing as an optional accessory, enabling precise product management and integration with downstream processes.

FAQ's of Bakery Shortening And Margarine Plant:

Q: How does the Bakery Shortening and Margarine Plant ensure food safety and hygiene during production?

A: The plant incorporates stainless-clad seals, a clean-in-place (CIP) cleaning system, and operates in HACCP-certified environments. Its hygienic design, overload protection, and built-in emergency stop and alarms further enhance food safety, ensuring that final products comply with FSSAI and CE standards.

Q: What types of end products can be produced with this plant and in what forms?

A: The equipment can manufacture bakery shortening, cake margarine, and puff pastry margarine, available in block, liquid, or semi-solid output forms. This versatility allows for customized product shapes and formats to suit various bakery and food processing needs.

Q: When is it beneficial to choose continuous processing over batch processing in this plant?

A: Continuous processing is preferred for high-volume production and consistent quality, enabling automatic dosing, mixing, and cooling without manual intervention. This increases efficiency, reduces downtime, and helps maintain a uniform product standard throughout production.

Q: Where should this plant ideally be installed for optimal performance and safety?

A: Installations are best suited in industrial bakery or food processing facilities with HACCP certification. The machine is floor-mounted, modular, and can be configured according to available space, power supply, and utility connections, ensuring seamless integration into existing production lines.

Q: What process steps are involved in producing shortening or margarine using this plant?

A: The process consists of automatic feeding of edible oils and fats, high-shear emulsification, controlled heating and cooling, homogenizing, and automated recipe dosing. The integrated continuous chiller and PLC-based controls ensure consistent mixing, weighing, and seamless product discharge for packaging.

Q: How does the plant optimize energy consumption and operational efficiency?

A: Energy-saving features include hot water circulation for heating, variable speed modes, and optimized electric heaters. Automation streamlines dosage, mixing, and recipe management, reducing manual labor and improving throughput while maintaining low noise and reliable operation.

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