Transitube SA
Dpt Biturbine
86-108 Avenue Louis Roche
F-92230 Gennevilliers - FRANCE
Tel: +33 (0)1 40 85 17 00
Fax: +33 (0)1 40 85 04 11
Email: [email protected]
 
Powdering of shredded cheese
 
Cheese shreds are coated with an anticaking additive.

The additive comes in form of a powder : cellulose, potato flour.

It needs to be dispersed homogenously in the mass of cheese while not damaging the shreds.

It typically applies to cheese used in large containers for catering or further processing in the food industry.

 
 

Brining of pistachoes    
Coating of breaded products    
Coating of chocolate truffles with cocoa powder    
Coating of frozen foods    
Coating with a barrier fat    
Flavouring of pet food    
Flavouring of powders and granules    
Flavouring of snacks and croutons    
Impregnation of fertilizers    
Oiling of dried raisins    
Oiling of nuts    
Oiling of sweets    
Powdering of plastic granules    
Powdering of shredded cheese    
Sugaring of doughnuts    

   
   
     

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