| CPC A21D 10/04 (2013.01) [A21C 1/003 (2013.01); A21C 1/006 (2013.01); A21C 1/06 (2013.01); A21C 1/1495 (2013.01); A23C 19/0912 (2013.01)] | 9 Claims |
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1. A process for preparing a soft cheesecake mixture, comprising the following steps:
placing the ingredients for preparing the soft mixture in a pre-mixing member;
pre-mixing the aforesaid ingredients in the pre-mixing member so as to blend them together to obtain a pre-mixed mixture having a density comprised between 0.72 g/mL and 0.84 g/mL;
transferring the pre-mixed mixture into a collection tank whose temperature is maintained at a value comprised between 25° C. and 40° C.;
continuously transferring a part of the pre-mixed mixture present in the collection tank towards a homogenizing member as part of a continuous production process;
homogenizing the pre-mixed mixture by means of said homogenizing member, whose temperature is maintained at a value comprised between 25° C. and 40° C. so as to obtain an emulsified mixture having a density comprised between 0.81 g/mL and 0.92 g/mL; and
transferring the emulsified mixture towards a deaerator member configured to further reduce any air incorporated during the homogenization step so as to obtain a mixture having a density comprised between 0.90 g/mL and 0.97 g/mL;
wherein said homogenizing member comprising a rotor rotating relative to a stator, between which there is defined a mixing chamber that extends along a longitudinal axis configured in such a way as to create a feed path of the pre-mixed mixture that has a serpentine or zig-zag configuration along which the continuous mixing of the pre-mixed mixture conveyed from the collection tank takes place, the pre-mixed mixture contained in the collection tank being gradually transferred continuously towards the homogenizing member for preparing the emulsified mixture having a density between 0.81 g/mL and 0.92 g/mL; and
wherein each of the steps are realized as part of the continuous production process.
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