Inaccurate weighing can lead to irregularities in formulations, poor product quality, rework, decreased productivity, waste, fines and unhappy customers.
Titled “Texture determines the sensory quality,” the paper discusses how low-pressure portioning keeps the structure of the protein mass and texture of the end product intact.
It’s imperative that food processors utilize the most appropriate forming machinery and systems available in order to respond to a variety of formed product needs.
A new white paper from METTLER TOLEDO explains how ergonomically designed floor scales can reduce injuries in an industry fraught with potential risks on the production floor.
