Why can coffee retain its aroma through rapid cooling?

It is not high-speed stirring that absorbs heat during the cooling process, because high-speed stirring will take away the aroma when the ingredients are hot, so the reason for cooling the coffee is because there is a trend of “giftization” of products, that is, “canned coffee”!

For canned coffee or iced coffee, there is no need to put ice cubes in, because ice cubes will dilute the strength of the coffee and cannot retain the aroma of the coffee. In addition to increasing the speed and efficiency of cooling coffee, the use of a high temperature rapid cooling machine can also retain the aroma.

 

Packing Weight and Specifications:

Different customer needs and business models, so there are two production methods: central kitchen production, single store self-manufacturing. The production model distinguishes various packaging methods due to different business models and different sales targets. There may even be multiple packaging methods: barrels, cups and boxes, cans, and bags.

◆The packaging capacity is more than 1kg, and the production volume per batch is small (less than 100kg): NE-15, NE-30

◆The packaging capacity is more than 1kg, and each batch of production is large (above 100kg): NE-51

◆The packaging capacity is less than 100g, and each batch of production is large (above 100kg): NE30, NE-51

◆The packaging capacity is less than 100g, and the production volume per batch is small (about 50kg):NE-15

 

Coffee rapid cooling and packaging

 

Now is the era of pursuit of speed and convenience, how to do the takeaway or home delivery market? “Microorganisms” are the important key! Through the rapid cooling coffee inspection – send it to the inspection company to refrigerate for seven days and then inspect it. After seven days, consumers will be able to see the microbiological control of the coffee in the inspection! Therefore, coffee is safer and more secure in marketing!