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Filling of products with various properties

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 Filling of products containing pieces of fruit
Filling of products which are viscous and flowing when hot and solid when cold Filling of products which are viscous and flowing when hot Filling of expanding products

During product filling or injection, the specificity of each product must be taken into account and the appropriate solution proposed, e.g.:

  • A filling system which guarantees product homogeneity for expanding products (foams, whipped egg white, whipped cream...)  
  • Optimised filling of thick, laden products (milk rice, pastry creams, ganache, cream puff paste, margarine, products with pieces of fruit…) 
  • an efficient system enabling the filling of viscous and “thick-flowing” products (honey, caramel, chocolate sauce, processed cheese...)

In each case, filling must be clean and accurate.

Filling of caramel on a LINEA desserts line