K-Patents has released a new application note on Rice Pudding application.
Dairy desserts, e.g. rice pudding, production has high requirements to product quality and taste. In order to ensure the end product homogeneity and consistency, it is of utmost importance to continuously control the quality of the pudding slurry. To ensure desirable product texture, the high solids content in the dairy desserts production is recommended to be 25-40%. The K-Patents Sanitary Refractometer PR 23 AC is installed after the cooking stage to measure the total dissolved solids of the liquid phase before the pudding slurry is forwarded to the product finalizing stage.
Ref. 2.16.00 Rice Pudding (pdf)