News
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Introduction to Butter Production Process
Introduction to Butter Production Process The butter production line is an automated system integrating mechanical, chemical, and food science technologies, aiming to efficiently and hygienically transform raw milk (usually cream) into commercial butter. We will provide ...Read more -
Join hands and create a fragrant future together
Join hands with Russian partners to build a delicious future: Remembering the successful negotiation of SHIPUTEC’s margarine production line Preface: A handshake across the Eurasian continent Recently, SHIPUTEC welcomed a distinguished delegation from Russia - the partn...Read more -
A 500KG/H Shortening Production Line Successfully Put into Operation in Ethiopia
Subtitle: Boosting the Food Industry in East Africa and Writing a New Chapter in China-Ethiopia Industrial Capacity Cooperation Recently, a modern shortening production line with an hourly output of 500 kilograms, constructed by SHIPUTEC, was successfully debugged and o...Read more -
The Difference Between Butter & Margarine
The Difference Between Butter & Margarine The difference between butter and margarine comes down to their fundamental ingredients, how they're made, and their impact on health. Here’s a detailed breakdown. At a Glance: The Core Difference Butter is a dairy product ...Read more -
The Origin of Scraped Surface Heat Exchangers
The Origin of Scraped Surface Heat Exchangers The origin and development of scraped surface heat exchangers can be traced back to the early 20th century. Their creation was not an overnight success but rather a response to the inherent limitations of traditional heat exc...Read more -
The differences between Fractionation, Hydrogenation and Esterification of oils and fats.
The differences between Fractionation, Hydrogenation and Esterification of oils and fats. Fractionation, hydrogenation, and esterification are three key technologies for altering the physical and chemical properties of oils and fats to meet the diverse demands of the fo...Read more -
Today, Fonterra’s 2025 fiscal year report was released!
Today, Fonterra, the New Zealand dairy giant that is charging ahead in the B2B business, released its latest 2025 fiscal year (August 1, 2024 to July 31, 2025) report. As expected, with the continuous efforts in food service and raw material channels, Fonterra's revenue ...Read more -
Scraped Surface Heat Exchanger in Chocolate Spread Processing
Scraped Surface Heat Exchanger in Chocolate Spread Processing The scraper heat exchanger is the core equipment for precise temperature adjustment, cooling, crystallization and continuous cooling in chocolate sauce production. It plays a decisive role in the taste, appear...Read more -
Shortening Processing Technology
What is Shortening? First, a quick definition: Shortening is a solid fat made from vegetable oils, animal fats, or a combination. Its primary function is to "shorten" or break up the gluten strands in baked goods, creating a tender, flaky texture (e.g., in pie crusts, bi...Read more -
Why is Nitrogen Used in the Margarine Production?
Why is Nitrogen Used in the Margarine Production? When producing margarine, the introduction of nitrogen (or other inert gases such as hydrogen) is mainly based on the following key reasons: 1. Prolonging shelf life (antioxidation) • Preventing oil oxidation: The vegeta...Read more -
One Set of Butter Production Line Is Loaded.
One Set of Butter Production Line Is Loaded. One set of butter production line is loaded and to be delivered to our customer factory, including Super votator (scraper surface heat exchanger, kneader), pin rotor machine (pin worker), refrigerator unit, resting tube and et...Read more -
Application of Scraped Surface Heat Exchangers in the Margarine Industry
Application of Scraped Surface Heat Exchangers in the Margarine Industry Scraped Surface Heat Exchangers (SSHE) are highly efficient heat transfer devices that enhance heat transfer through mechanical scraping. They are particularly suitable for high-viscosity, easily c...Read more