| OBJECT: |
Prepare a tofu based butterscotch flavored dessert: 60% tofu blocks, 31% water, 5% starch and 5% flavorings.
|
|
PROBLEM:
|
Tofu blocks break into grainy pieces that do not have "smooth mouth feel". |
|
RESULT:
|
A very smooth, thick mixture obtained with viscosity ranging from 61,000 cps to 4,100 cps (pseudoplastic-shear thinning). |
|
AB MIXER:
|
Model CJ-4B in 2 gallon batch for pilot studies.
|