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Spray Dried Instant Coffee

We provide products to our clients which range from traditional instant coffee forms such as Spray Dried, Agglomerated and Freeze Dried Coffee


- All produced under the highest standards of quality control.
Product Specification:
Moisture                                                 5% Max
Caffeine Content                                  2.5% Min
Density                                                   260-280 G/L
pH                                                            4.6-5.6
TPC                                                         <=3000 cfu/g Max
Coliform                                                 Negative
Yeast & Mold                                          100 cfu/g  Max


Agglomerated instant coffee/Granulated coffee






Freeze dried instant coffee






Packaging: 

1. 30kg/carton (N.W.) for spray dried instant coffee

2. 25kg/carton (N.W.) for agglomerated & freeze dried instant coffee


Spray Dried Process

The manufacture of instant coffee begins with brewing coffee in highly efficient extraction equipment. Hot water is passed through a series of five to eight columns of ground coffee beans. The water first passes through several "hot" cells (284-356°F), at least some of which operate at higher-than-atmospheric pressure, for extraction of difficult components like carbohydrates. It then passes through two or more "cold" cells (about 212°F) for extraction of the more flavorful elements. The extract is passed through a heat exchanger to cool it to about 40°F. By the end of this cycle, the coffee extract contains 20-30% solids.

After a filtering step, the brewed coffee is treated in one of several ways to increase its concentration. The goal is to create an extract that is about 40% solids. In some cases, the liquid is processed in a centrifuge to separate out the lighter water from the heavier coffee extract. Another technique is to remove water by evaporation before cooling the hot, brewed extract. A third alternative is to cool the extract enough to freeze water, and then mechanically separate the ice crystals from the coffee concentrate. 

Cooled, clarified liquid concentrate is sprayed through a nozzle at the top of a drying tower. The tower is at least 75 ft tall. Air that has been heated to about 480°F is blown downward through the mist to evaporate the water. The air is diverted out of the tower near the bottom, and it is filtered to remove fine particles, which can be recirculated back through the tower or reintroduced during the agglomeration step. The dry coffee powder collects in the bottom of the tower before being discharged for further processing. The resulting powder contains 2-4% moisture and consists of free-flowing, non-dusty particles.

Optionally, spray drying could be followed by a step to form the powder into coarser particles that will dissolve more completely in the consumer's cup. The agglomeration process basically involves rewetting the surfaces of the coffee powder particles and bringing the particles into contact, so that they will adhere to each other and form larger, more granular particles. This is accomplished by exposing the powder to steam or a fine mist, while tumbling it in the air.


Source: http://www.madehow.com/Volume-3/Instant-Coffee.html#ixzz10I2OdBOQ

Freeze Dried Process


The manufacture of instant coffee begins with brewing coffee in highly efficient extraction equipment. Hot water is passed through a series of five to eight columns of ground coffee beans. The water first passes through several "hot" cells (284-356°F), at least some of which operate at higher-than-atmospheric pressure, for extraction of difficult components like carbohydrates. It then passes through two or more "cold" cells (about 212°F) for extraction of the more flavorful elements. The extract is passed through a heat exchanger to cool it to about 40°F. By the end of this cycle, the coffee extract contains 20-30% solids.


After a filtering step, the brewed coffee is treated in one of several ways to increase its concentration. The goal is to create an extract that is about 40% solids. In some cases, the liquid is processed in a centrifuge to separate out the lighter water from the heavier coffee extract. Another technique is to remove water by evaporation before cooling the hot, brewed extract. A third alternative is to cool the extract enough to freeze water, and then mechanically separate the ice crystals from the coffee concentrate. 

Freeze drying may be used instead of spray drying. The process involves four steps, beginning with "primary freezing." Coffee extract is chilled to a slushy consistency at about 20°F. The pre-chilled slush is placed on a steel belt, trays, or drums and further cooled in a series of steps, until it reaches a temperature of -40-(-50)°F. Quick cooling processes (taking 30-120 seconds) result in smaller, lighter colored products, while slower processes (taking 10-180 minutes) generate larger, darker granules.

The slabs of ice are broken into pieces and ground into particles of the proper size for the drying step. The particles are sieved to ensure proper sizing, and those that are too small are melted and returned to the primary freezing stage. The frozen particles are sent into a drying chamber where, under proper conditions of heat and vacuum, the ice vaporizes and is removed

Source: http://www.madehow.com/Volume-3/Instant-Coffee.html#ixzz10I2OdBOQ

Please do not hesitate to contact us if you require any further information.

DALAT FOOD


Add.: 187A, Le Van Luong Street, Nha Be District, Ho Chi Minh city, Vietnam

Email: info@dalatfood.net


https:// www.dalatfood.net


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