Flour sterilizationThe sterilization process is commonly used in the cooking of bovine by-product as required by national standards. This consists of raising the temperature of the product in a Standard Batch Cooker up to 133°C, and subjecting it to a constant 3bar pressurized period of 20min. This process requires an automated system so that at the end of the sterilization a report is issued for each load, guaranteeing that the product was processed in the required manner and is being extracted with the necessary quality.
