Designed to work on cold product as a “stand alone” system. Mixes cream, skim and skim concentrate to produce an end product that is standardised for both FAT % and SNF%. • Minimises waste • Minimises downtime • Improves accuracy • Simple operation • Real time operation • Maximises space • Improves flexibility • Guaranteed results • Yogurts • Soft Cheese • Soured Cream • Custards • Ice Cream • Low Fat Milk • Standardised Milk • Cream Based Sauces • Dessert Bases • Improves fats and solids control • Large cost savings • Increases capacity due to zero downtime • Uses any ingredient specification • Consistent and repeatable end product • Homogeneous end products • Tight management control over recipes • Accurate management information Sycamore Process Engineering Ltd Engineering Peace of Mind sales@sycamore.uk.com Tel: +44(0) 1963 441405