Displacement pumps better for moving confectionery

09/23/2013 | FoodProductionDaily.com (France)

Watson-Marlow said displacement pump technology is better than gear pumps for moving confectionery with a viscous texture. The company said its MasoSine pump replaced a gear pump at Kinnerton Confectionery, and as a result white chocolate Easter eggs made with dried raspberry are no longer turning pink from the berries.

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FoodProductionDaily.com (France)

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