| 摘要 |
A tamping device (1.4, Fig 1) for food products (1.1, Fig 1) that utilizes the natural property that as a material is cooled it exhibits lower surface energy and if cooled sufficiently is rendered non stick. The tamping device may impart a shape to the food product being tamped and can impart pressure and mould a food product without sticking too it. The tamping device may impart a surface finish to the food product. The tamping device may be formed from stainless steel and may be cooled with liquid nitrogen. The tamping device may be used to tamp products such as cake mixtures, batters and doughs and aerated products such as butter cream, ice cream and mashed potato. |
