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About Jim Pfister
Expertise
Food Engineering/Manufacturing, Food Packaging/Distribution, Engineering Beverage Lines, Reducing operating cost of packaging lines while increasing efficiency. Lean Manufacturing. Incorporating new package technology into existing operations. Training staff to achieve smooth transition from "start-up" to full production. Managing complex projects across multi-disciplinary lines. Equipment PreShipment Factory Acceptance testing and Commissioning programs for new equipment.

Experience
Employment history: Over thirty-five years of experience. Managed as much as $40MM in concurrent, multi-disciplinary projects, both domestic and international, and have worked with such firms as Campbell Soup, Coca-Cola, Hershey`s, and Nabisco.

Organizations: An author and speaker, as well as a member of the IoPP. Past Chairman of IoPP`s Consultant`s Council and Member of the Packaging Equipment Performance Committee.

Publications: PMMI Solutions `99, Monthly Packaging Tipsheets

 
   

You are here:  Experts > Industry > Food Engineering > Food Engineering/Manufacturing > Dressing

Food Engineering/Manufacturing - Dressing


Expert: Jim Pfister - 6/21/2009

Question
I would like to add dressings and mayo to my line. Dressings would include cheese and the mayo would be made with pasteurized egg. Pleas let me know how to manufacture. We already make a line of salsa, hot pack checking ph.

Answer
Steve,
Since you are already making product, could you please clarify your request.  (I obviously don't want to take time explaining things you already know.)

Most mayo in glass jars is hot filled, but the upstream process would be very different from salsa. Also, what do you mean when you say "cheese"?

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