Hummus is a dish known since the times of Pharaohs. The following is the list of ingredients, necessary for its preparation:
- chickpea;
- lemon juice;
- olive oil;
- garlic;
- paprika;
- sesame paste.
In modern times, in some countries the word “hummus” means not only cold snack but also chickpea. You may wonder, why are chickpeas used to prepare this dish? The answer is actually It’s quite simple. chickpeas contain a great amount of vegetable protein and can replace meat or milk products. Chickpea dishes are of high calorific value (300-400 kcal). Additionally, chickpeas contain such substances as iron, manganese, and molybdenum. Iron is a part of hemoglobin and manganese that is required for energy production and molybdenum is one of the components of some enzymes. Tryptophane, required for brain activity is also found in chickpeas.
In general, preparation of hummus is simple, but requires certain knowledge and special equipment. First, the main component, the chickpeas, are boiled and crushed and then mixed with other ingredients. It is worth mentioning that the list of ingredients listed above may vary depending on personal preferences and tastes. In general, preparation of hummus requires a large food container, a sieve, a container for blending and a blender for grinding the all the ingredients. If you prepare hummus at home, it is recommended to use a blender when making the preparations. If however, you are talking about the large-scale production of hummus to meet the needs of the supermarkets and restaurants, then quite different units will be required to process the necessary amount of raw materials needed for large scale operations.
The GlobeCore line colloid mills are designed for the production of highly stable colloidal solutions, super-fine suspensions, mixtures, and emulsions. To meet the needs and an individual customer’s order, GlobeCore colloid mills can be made of different capacity and may be retrofitted into the existing food production units already in service at your production facilty.
The operation of a colloid mill is based on the so-called wet milling, provided by a diffrent gap width between a rotor and a stator. The sophisticated geometric surface of the rotor creates increased turbulence that breaks down the particles of the ingredients being processed for hummus preparation. Due to the centrifugal forces and high relative speed between the rotating rotor and the stationary stator, hummus becomes homogeneous, finely-divided and retains its taste and values.
GlobeCore’s engineering department has developed a new and more advanced model of the colloid mill. GlobeCore always takes the needs of its customers into consideration and is ready to improve existing equipment and develop revolutionary new units to solve a wide spectrum of industrial problems.
One of the latest GlobeCore developments in the food industry is a new and more advanced model of the traditional colloid mill. Such kinds of equipment have enjoyed a wide popularity while producing yogurts, fruit juices, puree, jams, mayonnaise, ketchup, mustard, and peanut butter.
The new model colloid mill is made of stainless steel that makes it resistant to corrosion. It is easy-to-use and requires littel advanced preparation. Additionally, the new design with the gap between the rotor and the stator provides for improved characteristics of the final product. The new unit is belt driven which provides for smooth and noiseless operation of the equipment.
