Bakery Margarine Production Line

Bakery Margarine Production Line

Production Video: https://www.youtube.com/watch?v=3cSJknMaYd8

Bakery margarine production line involves several stages to convert raw materials into a spreadable, emulsified fat product. Below is an overview of the key components and processes in a typical margarine production line:

1. Raw Material Preparation

Oils & Fats Blending – Vegetable oils (palm, soybean, sunflower, rapeseed) are refined, bleached, and deodorized (RBD). Hard fats (like palm stearin) may be added for texture.

• Aqueous Phase Mixing – Water, salt, emulsifiers (lecithin, mono/diglycerides), preservatives (potassium sorbate), and flavors are prepare

2. Emulsification

The oil and water phases are mixed in an emulsification tank with high-shear agitators to form a stable pre-emulsion (water-in-oil).

Typical ratio: 80% fat, 20% aqueous phase (may vary for low-fat spreads).

3. Pasteurization (Heat Treatment)

• The emulsion is heated to ~70–80°C in a plate heat exchanger to kill microbes and ensure homogeneity.

4. Cooling & Crystallization (Votator System)

The margarine passes through a scraped surface heat exchanger (SSHE) or votator, where it is rapidly cooled to induce fat crystallization:

• A Unit (Cooling Cylinder): Supercooling to 4–10°C forms tiny fat crystals.
• B Unit (Pin worker): Working the mix ensures smooth texture and plasticity.
• Resting Tube (C Unit): Allows crystal stabilization.

5. Packaging

• Margarine filling machines portion margarine into tubs, wrappers (for stick margarine), or bulk containers.
• Labeling & Coding: Product details and batch numbers are printed.

6. Quality Control Checks

• Texture & Spreadability (penetrometry).
• Melting Point (to ensure stability at room temp).
• Microbial Safety (total plate count, yeast/mold).

Key Equipment in a Margarine Line

Types of Margarine Produced

• Puff Pastry Margarine: High plasticity, layered structure
• Cake Margarine: Creamy, good aeration properties
• Roll-in Margarine: High melting point for lamination
• All-purpose Bakery Margarine: Balanced for various applications

Advanced Variations

• Trans-Free Margarine: Uses inter-esterified oils instead of partial hydrogenation.
• Plant-Based Margarine: Dairy-free formulations (for vegan markets).