WHAT IS THE BEST PACKING TEMPERATURE FOR YOGHURT?
To obtain a perfect double set yoghurt, temperature plays an important role.
Add fruit pulp, colour & flavour compounds and syrup between 22 and 26 degrees Celsius to the yoghurt base.
If the temperature is below 22 degrees, the result will be a thin and runny consistency.
In the process of yoghurt manufacturing, adding starch or gelatin to the base, starch start setting at 18 degrees Celsius and gelatin at 15 degrees Celsius.
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