Cold fat dosing unit

for high-viscosity mediafor pasty productsvolumetric

Cold dosing of fat, margarine and butter in paste form, through a closed system that allows total temperature control before and after dosing. Cold fat dosing stabilizes temperatures and preserves the organoleptic characteristics of ingredients such as fat, margarine and butter. Dosing in paste form achieves a product that is easier to amalgamate with the dough, and is especially suitable for the production of biscuits, cakes and other confectionery. It also ensures time saving, higher hygiene in the storage and production rooms and accurate dosing due to absence of air in the pipe. Weighing in real time, integrated automation and full traceability. The process includes manual loading of blocks in a weighed double jacket tank with motor driven agitator, and conveyance to the discharge point through dosing pump and jacketed pipe. The product is then dosed in bowl through a flow meter at the same temperature of the block initially inserted in the system.