Processing
Blanching seaweed is very important, especially because the iodine percentage can be sharply adjusted downwards because of it. This is necessary to guarantee food
safety. The dipping blancher from Murre Technologies is double-walled to minimize energy loss as much as possible. Blanching takes place at a temperature of 70°C.
The recommended heating method is an electric steam generator.
Blanching seaweed is very important, especially because the iodine percentage can be sharply adjusted downwards because of it. This is necessary to guarantee food
safety. The dipping blancher from Murre Technologies is double-walled to minimize energy loss as much as possible. Blanching takes place at a temperature of 70°C.
The recommended heating method is an electric steam generator.
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