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Vegetable ghee making line

If you want to know more about the Vegetable ghee making line, the following articles will give you some help. These news is the latest market situation, trend in development, or related tips of the Vegetable ghee making line industry. More news about Vegetable ghee making line, are being released. Follow us / contact us for more Vegetable ghee making line information!
  • A mathematical model of fluid flow in a Contherm - scraped surface heat exchanger

    A simple mathematical model of fluid flow in a common type of scraped-surface heat exchanger in which the gaps between the blades and the device walls are narrow, so that a lubrication-theory description of the flow is valid, is presented. Specifically, steady isothermal flow of a Newtonian fluid ar   Read More>

  • What is the difference of Butter and Margarine?

    Margarine is similar in taste and appearance to butter but possesses several distinct differences. Margarine was developed as a substitute for butter. By the 19th century, butter had become a common staple in the diet of people who lived off the land, but was expensive for those who did not. Louis N   Read More>

  • margarine processing technology

    Margarine refers to some of the grease applied to the table and some of the grease used for shortening. Due to the low price, the butter was gradually replaced in some places. In Europe and the United States, most of the margarine is made from hydrogenated or crystallized vegetable oil.we are provid   Read More>

  • Edible oil Full liquid type vegetable ghee processing machine

    1,ApplicationThe technology of our scraped surface heat exchanger(SSHE)/Votator is advanced in the world. It can be used specifically to process low to medium viscosity products, such as soups, sauces, ketchup, fruit purees, dressings, baby food and desserts as well as skin lotions, facial cream and   Read More>

  • Process of Shortening Margarine Vegetable Ghee

    Shortening is any type of solid fat used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated (solidified) oils, and even butter can be used as shortening.   Read More>

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