{"id":9283,"date":"2026-11-10T19:36:08","date_gmt":"2026-11-10T19:36:08","guid":{"rendered":"https:\/\/hommak.com\/?p=9283"},"modified":"2026-11-10T20:24:20","modified_gmt":"2026-11-10T20:24:20","slug":"hommak-com-es-homogeneizacion-mezcla-helado","status":"publish","type":"post","link":"https:\/\/hommak.com\/es\/hommak-com-es-homogeneizacion-mezcla-helado\/","title":{"rendered":"Homogeneizaci\u00f3n de la mezcla de helado: presi\u00f3n, temperatura y textura cremosa"},"content":{"rendered":"<style>.kb-row-layout-wrap.wp-block-kadence-rowlayout.kb-row-layout-id9283_54df31-d8{margin-top:var(--global-kb-spacing-sm, 1.5rem);}.kb-row-layout-id9283_54df31-d8 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id9283_54df31-d8 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id9283_54df31-d8 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:var(--global-kb-spacing-xl, 4rem);padding-right:var(--global-kb-spacing-xxl, 5rem);padding-bottom:var(--global-kb-spacing-lg, 3rem);padding-left:var(--global-kb-spacing-xxl, 5rem);grid-template-columns:minmax(0, calc(50% - ((var(--global-kb-gap-md, 2rem) * 1 )\/2)))minmax(0, calc(50% - ((var(--global-kb-gap-md, 2rem) * 1 )\/2)));}.kb-row-layout-id9283_54df31-d8{background-image:url('https:\/\/hommak.com\/wp-content\/uploads\/2026\/04\/bg-1.jpg');background-size:cover;background-position:center center;background-attachment:scroll;background-repeat:no-repeat;}.kb-row-layout-id9283_54df31-d8 > .kt-row-layout-overlay{opacity:0.05;background:linear-gradient(135deg,var(--global-palette1) 0%,var(--global-palette4) 100%);}@media all and (max-width: 1024px){.kb-row-layout-id9283_54df31-d8 > .kt-row-column-wrap{grid-template-columns:repeat(2, minmax(0, 1fr));}}@media all and (max-width: 767px){.kb-row-layout-id9283_54df31-d8 > .kt-row-column-wrap{padding-right:var(--global-kb-spacing-xs, 1rem);padding-left:var(--global-kb-spacing-xs, 1rem);grid-template-columns:minmax(0, 1fr);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id9283_54df31-d8 alignfull kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-layout-overlay kt-row-overlay-gradient\"><\/div><div class=\"kt-row-column-wrap kt-has-2-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top\">\n<style>.kadence-column9283_1fd849-e3 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column9283_1fd849-e3 > .kt-inside-inner-col{flex-direction:column;}.kadence-column9283_1fd849-e3 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column9283_1fd849-e3 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column9283_1fd849-e3{position:relative;}@media all and (max-width: 1024px){.kt-row-column-wrap.kt-tab-layout-three-grid > .kadence-column9283_1fd849-e3, .kt-row-column-wrap.kt-tab-layout-two-grid > .kadence-column9283_1fd849-e3, .kt-row-column-wrap.kt-tab-layout-row > .kadence-column9283_1fd849-e3{order:2;}}@media all and (max-width: 1024px){.kadence-column9283_1fd849-e3 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kt-row-column-wrap.kt-mobile-layout-three-grid > .kadence-column9283_1fd849-e3, .kt-row-column-wrap.kt-mobile-layout-two-grid > .kadence-column9283_1fd849-e3, .kt-row-column-wrap.kt-mobile-layout-row > .kadence-column9283_1fd849-e3{order:2 !important;}.kadence-column9283_1fd849-e3 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column9283_1fd849-e3\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d, .wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d[data-kb-block=\"kb-adv-heading9283_3eabf1-6d\"]{font-size:36px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d[data-kb-block=\"kb-adv-heading9283_3eabf1-6d\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d[data-kb-block=\"kb-adv-heading9283_3eabf1-6d\"] img.kb-inline-image{width:150px;vertical-align:baseline;}@media all and (max-width: 767px){.wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d, .wp-block-kadence-advancedheading.kt-adv-heading9283_3eabf1-6d[data-kb-block=\"kb-adv-heading9283_3eabf1-6d\"]{font-size:28px;}}<\/style>\n<h2 class=\"kt-adv-heading9283_3eabf1-6d wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading9283_3eabf1-6d\">Homogeneizaci\u00f3n de la mezcla de helado: presi\u00f3n, temperatura y textura cremosa<\/h2>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading9283_3cb322-24, .wp-block-kadence-advancedheading.kt-adv-heading9283_3cb322-24[data-kb-block=\"kb-adv-heading9283_3cb322-24\"]{padding-top:var(--global-kb-spacing-xxs, 0.5rem);margin-bottom:var(--global-kb-spacing-xxs, 0.5rem);font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading9283_3cb322-24 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading9283_3cb322-24[data-kb-block=\"kb-adv-heading9283_3cb322-24\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading9283_3cb322-24 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading9283_3cb322-24[data-kb-block=\"kb-adv-heading9283_3cb322-24\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading9283_3cb322-24 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading9283_3cb322-24\">Dos helados elaborados con la misma receta en dos plantas distintas pueden sentirse completamente diferentes en la boca. Uno se derrite como terciopelo, mientras que el otro resulta arenoso o demasiado \u00abpegajoso\u00bb. La diferencia suele no estar en el az\u00facar ni en la leche en polvo, sino en la l\u00ednea de preparaci\u00f3n de la mezcla, y el <strong>homogeneizador de helado<\/strong> es la m\u00e1quina de esa l\u00ednea que m\u00e1s influye en la textura.<br>En este art\u00edculo explicamos c\u00f3mo se relacionan la presi\u00f3n, la etapa y la temperatura con la textura en la homogeneizaci\u00f3n de la mezcla de helado, qu\u00e9 defectos causa un ajuste err\u00f3neo y qu\u00e9 mirar al elegir una m\u00e1quina para su planta.<br><br><\/p>\n\n\n<style>.wp-block-kadence-advancedbtn.kb-btns9283_f8bb9f-74{padding-top:var(--global-kb-spacing-sm, 1.5rem);gap:var(--global-kb-gap-sm, 1rem);justify-content:flex-start;align-items:center;}.kt-btns9283_f8bb9f-74 .kt-button{font-weight:normal;font-style:normal;}@media all and (max-width: 767px){.wp-block-kadence-advancedbtn.kb-btns9283_f8bb9f-74{padding-top:var(--global-kb-spacing-sm, 1.5rem);justify-content:center;}}<\/style>\n<div 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#2B6CB0);border-top-color:var(--global-palette2, #2B6CB0);border-right-color:var(--global-palette2, #2B6CB0);border-bottom-color:var(--global-palette2, #2B6CB0);border-left-color:var(--global-palette2, #2B6CB0);box-shadow:2px 2px 9px 0px var(--global-palette2, #2B6CB0);}@media all and (max-width: 1024px){.wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button{border-top-color:var(--global-palette1, #3182CE);border-right-color:var(--global-palette1, #3182CE);border-bottom-color:var(--global-palette1, #3182CE);border-left-color:var(--global-palette1, #3182CE);}}@media all and (max-width: 1024px){.wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button:hover, .wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button:focus{border-top-color:var(--global-palette2, #2B6CB0);border-right-color:var(--global-palette2, #2B6CB0);border-bottom-color:var(--global-palette2, #2B6CB0);border-left-color:var(--global-palette2, #2B6CB0);}}@media all and (max-width: 767px){.wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button, ul.menu .wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button{width:200px;}.wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button{font-size:var(--global-kb-font-size-md, 1.25rem);border-top-color:var(--global-palette1, #3182CE);border-right-color:var(--global-palette1, #3182CE);border-bottom-color:var(--global-palette1, #3182CE);border-left-color:var(--global-palette1, #3182CE);}.wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button:hover, .wp-block-kadence-advancedbtn .kb-btn9283_1a4749-d6.kb-button:focus{border-top-color:var(--global-palette2, #2B6CB0);border-right-color:var(--global-palette2, #2B6CB0);border-bottom-color:var(--global-palette2, #2B6CB0);border-left-color:var(--global-palette2, #2B6CB0);}}<\/style><a class=\"kb-button kt-button button kb-btn9283_1a4749-d6 kt-btn-size-standard kt-btn-width-type-fixed kb-btn-global-outline kt-btn-has-text-true kt-btn-has-svg-true wp-block-kadence-singlebtn kb-preset--outline\" href=\"https:\/\/hommak.com\/es\/contacto\/\"><span class=\"kb-svg-icon-wrap kb-svg-icon-fe_mail kt-btn-icon-side-left\"><svg viewBox=\"0 0 24 24\"  fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"  aria-hidden=\"true\"><path d=\"M4 4h16c1.1 0 2 .9 2 2v12c0 1.1-.9 2-2 2H4c-1.1 0-2-.9-2-2V6c0-1.1.9-2 2-2z\"\/><polyline points=\"22,6 12,13 2,6\"\/><\/svg><\/span><span class=\"kt-btn-inner-text\">Cont\u00e1ctenos<\/span><\/a><\/div>\n<\/div><\/div>\n\n\n<style>.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{display:flex;}.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col > .aligncenter{width:100%;}.kt-row-column-wrap > .kadence-column9283_8ca8f9-02{align-self:center;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_8ca8f9-02{align-self:auto;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column9283_8ca8f9-02{position:relative;}@media all and (max-width: 1024px){.kt-row-column-wrap > .kadence-column9283_8ca8f9-02{align-self:center;}}@media all and (max-width: 1024px){.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_8ca8f9-02{align-self:auto;}}@media all and (max-width: 1024px){.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 1024px){.kt-row-column-wrap.kt-tab-layout-three-grid > .kadence-column9283_8ca8f9-02, .kt-row-column-wrap.kt-tab-layout-two-grid > .kadence-column9283_8ca8f9-02, .kt-row-column-wrap.kt-tab-layout-row > .kadence-column9283_8ca8f9-02{order:1;}}@media all and (max-width: 1024px){.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kt-row-column-wrap > .kadence-column9283_8ca8f9-02{align-self:center;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_8ca8f9-02{align-self:auto;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}.kt-row-column-wrap.kt-mobile-layout-three-grid > .kadence-column9283_8ca8f9-02, .kt-row-column-wrap.kt-mobile-layout-two-grid > .kadence-column9283_8ca8f9-02, .kt-row-column-wrap.kt-mobile-layout-row > .kadence-column9283_8ca8f9-02{order:1 !important;}.kadence-column9283_8ca8f9-02 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column9283_8ca8f9-02\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-image.kb-image9283_f835ab-94:not(.kb-specificity-added):not(.kb-extra-specificity-added){margin-bottom:0px;margin-left:0px;}.kb-image9283_f835ab-94 .kb-image-has-overlay:after{opacity:0.3;border-top-left-radius:60px;border-top-right-radius:60px;border-bottom-right-radius:60px;border-bottom-left-radius:0px;}.kb-image9283_f835ab-94 img.kb-img, .kb-image9283_f835ab-94 .kb-img img{border-top:2px solid var(--global-palette1, #3182CE);border-right:2px solid var(--global-palette1, #3182CE);border-bottom:2px solid var(--global-palette1, #3182CE);border-left:2px solid var(--global-palette1, #3182CE);border-top-left-radius:60px;border-top-right-radius:60px;border-bottom-right-radius:60px;border-bottom-left-radius:0px;}@media all and (max-width: 1024px){.wp-block-kadence-image.kb-image9283_f835ab-94:not(.kb-specificity-added):not(.kb-extra-specificity-added){margin-left:0px;}}@media all and (max-width: 1024px){.kb-image9283_f835ab-94 img.kb-img, .kb-image9283_f835ab-94 .kb-img img{border-top:2px solid var(--global-palette1, #3182CE);border-right:2px solid var(--global-palette1, #3182CE);border-bottom:2px solid var(--global-palette1, #3182CE);border-left:2px solid var(--global-palette1, #3182CE);}}@media all and (max-width: 767px){.wp-block-kadence-image.kb-image9283_f835ab-94:not(.kb-specificity-added):not(.kb-extra-specificity-added){margin-left:0px;}.kb-image9283_f835ab-94:not(.kb-image-is-ratio-size) .kb-img, .kb-image9283_f835ab-94.kb-image-is-ratio-size{padding-right:0px;padding-left:0px;}.kb-image9283_f835ab-94 img.kb-img, .kb-image9283_f835ab-94 .kb-img img{border-top:2px solid var(--global-palette1, #3182CE);border-right:2px solid var(--global-palette1, #3182CE);border-bottom:2px solid var(--global-palette1, #3182CE);border-left:2px solid var(--global-palette1, #3182CE);}}<\/style>\n<figure class=\"wp-block-kadence-image kb-image9283_f835ab-94 size-full\"><img decoding=\"async\" width=\"2560\" height=\"1429\" src=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-scaled.jpg\" alt=\"\" class=\"kb-img wp-image-9241\" srcset=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-scaled.jpg 2560w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-300x167.jpg 300w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-767x428.jpg 767w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-1024x572.jpg 1024w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-1536x857.jpg 1536w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-2048x1143.jpg 2048w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n<\/div><\/div>\n\n<\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfPor qu\u00e9 se homogeneiza la mezcla de helado?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La mezcla de helado es una emulsi\u00f3n de grasa en agua: grasa procedente de leche o nata (normalmente 8-16 %), s\u00f3lidos l\u00e1cteos desgrasados, az\u00facar, estabilizante y emulsionante. En la mezcla que sale del tanque de mezclado, los gl\u00f3bulos de grasa tienen tama\u00f1os distintos y algunos son grandes. El homogeneizador reduce estos gl\u00f3bulos a aproximadamente 1 \u00b5m.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esto tiene cuatro efectos directos sobre la mezcla y el helado:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Evita la separaci\u00f3n de grasa.<\/strong> No se forma capa de nata en el tanque de maduraci\u00f3n ni en la alimentaci\u00f3n de la heladora.<\/li>\n\n\n\n<li><strong>Mejora el cuerpo y la sensaci\u00f3n en boca.<\/strong> Gl\u00f3bulos peque\u00f1os y numerosos hacen que la mezcla se perciba como m\u00e1s viscosa y cremosa.<\/li>\n\n\n\n<li><strong>Mejora la retenci\u00f3n de aire.<\/strong> Durante la congelaci\u00f3n, los gl\u00f3bulos de grasa construyen una estructura alrededor de las burbujas de aire. Una grasa bien distribuida significa una espuma m\u00e1s estable.<\/li>\n\n\n\n<li><strong>Puede acortar el tiempo de maduraci\u00f3n.<\/strong> Una fase grasa m\u00e1s fina y uniformemente distribuida, junto con la hidrataci\u00f3n del estabilizante, acelera la maduraci\u00f3n de la mezcla.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">En la p\u00e1gina de <a href=\"https:\/\/hommak.com\/es\/productos\/homogeneizadores-de-alta-presion\/\">homogeneizador de alta presi\u00f3n<\/a> de HOMMAK, la producci\u00f3n de helado figura como una aplicaci\u00f3n que estabiliza los gl\u00f3bulos de grasa, reduce los problemas de cristalizaci\u00f3n del hielo y da una textura m\u00e1s cremosa.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" width=\"2560\" height=\"1429\" src=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-scaled.jpg\" alt=\"\" class=\"wp-image-9261\" style=\"aspect-ratio:1.791702857142857;width:623px;height:auto\" srcset=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-scaled.jpg 2560w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-300x167.jpg 300w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-1024x572.jpg 1024w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-1536x857.jpg 1536w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-767x428.jpg 767w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-2048x1143.jpg 2048w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Su lugar en la l\u00ednea: \u00bfantes o despu\u00e9s de la pasteurizaci\u00f3n?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Una l\u00ednea t\u00edpica de helado avanza as\u00ed: las materias primas se mezclan a 40-50 \u00b0C, la mezcla se calienta a 65-70 \u00b0C, se homogeneiza, se pasteuriza, se enfr\u00eda a 2-4 \u00b0C y se mantiene al menos 4 horas en un tanque de maduraci\u00f3n. Despu\u00e9s se congela en la heladora y pasa a la c\u00e1mara de endurecimiento.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En la pr\u00e1ctica se ven dos disposiciones:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Homogeneizaci\u00f3n antes de la pasteurizaci\u00f3n.<\/strong> La disposici\u00f3n m\u00e1s com\u00fan. La mezcla entra en el homogeneizador a la temperatura de precalentamiento (65-75 \u00b0C) y luego pasa al pasteurizador. El tratamiento t\u00e9rmico tambi\u00e9n destruye la carga microbiol\u00f3gica procedente del homogeneizador.<\/li>\n\n\n\n<li><strong>Homogeneizaci\u00f3n despu\u00e9s de la pasteurizaci\u00f3n.<\/strong> En algunas l\u00edneas continuas se hace a la salida del pasteurizador. En este caso el homogeneizador debe operarse con mayor sensibilidad higi\u00e9nica y el programa de CIP debe dise\u00f1arse en consecuencia.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">En ambos casos la temperatura de la mezcla no debe bajar de unos 65 \u00b0C para que la grasa est\u00e9 completamente l\u00edquida. En una mezcla fr\u00eda la grasa est\u00e1 en parte s\u00f3lida y no se fragmenta bien.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Presi\u00f3n y etapas: por qu\u00e9 \u00abm\u00e1s\u00bb no es mejor en el helado<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">El enfoque t\u00edpico para la mezcla de helado es de dos etapas:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th><strong>Par\u00e1metro<\/strong><\/th><th><strong>Rango t\u00edpico<\/strong><\/th><th><strong>Nota<\/strong><\/th><\/tr><\/thead><tbody><tr><td>Primera etapa<\/td><td>140-210 bar<\/td><td>Fragmenta los gl\u00f3bulos de grasa<\/td><\/tr><tr><td>Segunda etapa<\/td><td>30-50 bar<\/td><td>Dispersa los agregados formados<\/td><\/tr><tr><td>Temperatura<\/td><td>65-75 \u00b0C<\/td><td>La grasa debe estar completamente l\u00edquida<\/td><\/tr><tr><td>Di\u00e1metro de gl\u00f3bulo objetivo<\/td><td>0,5-1,5 \u00b5m<\/td><td>Var\u00eda seg\u00fan la receta<\/td><\/tr><tr><td>Mezcla con alto contenido graso (31 % y m\u00e1s)<\/td><td>Se baja la presi\u00f3n, se aumenta la proporci\u00f3n de la segunda etapa<\/td><td>Reduce el riesgo de aglomeraci\u00f3n<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Con contenidos grasos altos, subir la presi\u00f3n puede resultar contraproducente. Cuando la superficie de grasa aumenta demasiado, la prote\u00edna no puede recubrir suficientemente las nuevas superficies, los gl\u00f3bulos se pegan y la viscosidad de la mezcla sube m\u00e1s de lo debido. Esta mezcla se convierte en un producto dif\u00edcil de bombear, que se comporta de forma \u00abpegajosa\u00bb en la heladora y tiene dificultades para retener aire. Lo mismo se observa en el funcionamiento de una sola etapa; la funci\u00f3n de la segunda etapa es precisamente abrir estos agregados. Los valores de presi\u00f3n son un punto de partida; deben confirmarse mediante prueba piloto para la receta.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" width=\"2560\" height=\"1429\" src=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-scaled.jpg\" alt=\"\" class=\"wp-image-9266\" style=\"aspect-ratio:1.791702857142857;width:623px;height:auto\" srcset=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-scaled.jpg 2560w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-767x428.jpg 767w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-300x167.jpg 300w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-1536x857.jpg 1536w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-1024x572.jpg 1024w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-formation-process-2-2048x1143.jpg 2048w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>\u00bfQu\u00e9 hace la homogeneizaci\u00f3n durante la congelaci\u00f3n? (la cuesti\u00f3n de la coalescencia parcial)<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Basta un fen\u00f3meno para entender la textura del helado: la <strong>coalescencia parcial de la grasa<\/strong> (partial coalescence). En la heladora la mezcla se congela y se agita a la vez. Los gl\u00f3bulos de grasa est\u00e1n parcialmente cristalizados y, cuando el emulsionante desplaza la prote\u00edna de la superficie del gl\u00f3bulo, los gl\u00f3bulos se pegan parcialmente entre s\u00ed y forman una red. Esta red de grasa envuelve las burbujas de aire y da al helado una estructura seca y firme que mantiene su forma al derretirse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La homogeneizaci\u00f3n es aqu\u00ed el elemento de equilibrio:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Con una homogeneizaci\u00f3n insuficiente, los gl\u00f3bulos permanecen grandes, se produce cremado en la mezcla y puede verse un apelmazamiento incontrolado de grasa durante la congelaci\u00f3n.<\/li>\n\n\n\n<li>Con una homogeneizaci\u00f3n excesiva, los gl\u00f3bulos se vuelven demasiado peque\u00f1os y demasiado estables, y la coalescencia parcial no se produce lo suficiente. El helado queda \u00abh\u00famedo\u00bb, se derrite r\u00e1pido y pierde su forma.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Por tanto, el objetivo no es el gl\u00f3bulo m\u00e1s peque\u00f1o posible, sino una distribuci\u00f3n de gl\u00f3bulos compatible con el sistema emulsionante de la receta. Por eso el emulsionante y el ajuste de homogeneizaci\u00f3n se dise\u00f1an juntos.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Se\u00f1ales de una homogeneizaci\u00f3n incorrecta<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th><strong>Observaci\u00f3n<\/strong><\/th><th><strong>Posible causa relacionada con la homogeneizaci\u00f3n<\/strong><\/th><\/tr><\/thead><tbody><tr><td>La mezcla forma capa de nata, grasa en la superficie en el tanque de maduraci\u00f3n<\/td><td>Presi\u00f3n baja, temperatura baja o v\u00e1lvula desgastada<\/td><\/tr><tr><td>Mezcla excesivamente espesa, dif\u00edcil de bombear<\/td><td>Demasiada presi\u00f3n para el contenido graso, una sola etapa, aglomeraci\u00f3n<\/td><\/tr><tr><td>Overrun bajo, espuma inestable<\/td><td>Dispersi\u00f3n insuficiente de la grasa u homogeneizaci\u00f3n excesiva<\/td><\/tr><tr><td>Derretido r\u00e1pido, mala retenci\u00f3n de la forma<\/td><td>Homogeneizaci\u00f3n excesiva, coalescencia parcial insuficiente<\/td><\/tr><tr><td>Grumos de grasa en el helado, sabor a mantequilla<\/td><td>Batido excesivo o recubrimiento proteico insuficiente de la superficie<\/td><\/tr><tr><td>Textura arenosa<\/td><td>Causada sobre todo por lactosa o cristales de hielo; no se resuelve solo con la homogeneizaci\u00f3n<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Subrayemos aparte el \u00faltimo punto: una textura arenosa no siempre es un problema de homogeneizaci\u00f3n. La cristalizaci\u00f3n de la lactosa, el choque t\u00e9rmico y un bajo contenido de s\u00f3lidos dan el mismo s\u00edntoma. Cambiar la presi\u00f3n sin un an\u00e1lisis de causa ra\u00edz hace perder tiempo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Elecci\u00f3n de un homogeneizador para una planta de helado<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Capacidad<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">El homogeneizador se elige seg\u00fan el caudal de la l\u00ednea de preparaci\u00f3n de la mezcla. En producci\u00f3n por lotes, se preparan 500-2.000 litros de mezcla en el tanque y se alimentan al pasteurizador y al homogeneizador a un ritmo de 1.000-3.000 litros por hora. Los modelos F-HM20 (2.000 L\/h a 200 bar), M-HM30 (3.000 L\/h) y A-HM60 (5.000 L\/h) de HOMMAK est\u00e1n en el rango que cubre la mayor\u00eda de las plantas de helado peque\u00f1as y medianas (valores de cat\u00e1logo, de la p\u00e1gina de producto).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Rango de presi\u00f3n<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Para el helado bastan 200-250 bar. Comprar modelos que requieren m\u00e1s presi\u00f3n aumenta los costes de energ\u00eda y desgaste y no mejora el resultado. En este aspecto la mezcla de helado se diferencia de las aplicaciones cosm\u00e9ticas y farmac\u00e9uticas que llegan a 600 bar y m\u00e1s.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Estacionalidad y flexibilidad<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Muchos productores de helado trabajan a alta capacidad en verano y a baja capacidad en invierno. Al elegir la m\u00e1quina hay que pensar no en la capacidad media, sino en la demanda pico de verano y, si es posible, en el uso fuera de temporada (por ejemplo postres l\u00e1cteos, pudin, base de k\u00e9fir). El mismo homogeneizador puede usarse tambi\u00e9n para estos productos.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Higiene<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La mezcla est\u00e1 sujeta a las normas de higiene de los productos l\u00e1cteos. Por eso son importantes la compatibilidad con CIP, las superficies interiores lisas y un grupo de v\u00e1lvula f\u00e1cil de desmontar. Una l\u00ednea dise\u00f1ada junto con la <a href=\"https:\/\/hommak.com\/es\/proyectos\/linea-cip\/\">l\u00ednea CIP<\/a> y la <a href=\"https:\/\/hommak.com\/es\/proyectos\/linea-de-produccion\/\">unidad de pasteurizaci\u00f3n HTST<\/a> da menos problemas de compatibilidad que los equipos comprados por separado.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Otros productos l\u00e1cteos de la misma familia<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Las plantas que fabrican helado suelen procesar tambi\u00e9n otros productos bajo el paraguas l\u00e1cteo. Hemos tratado el papel de la homogeneizaci\u00f3n en los productos a base de leche en nuestra p\u00e1gina de <a href=\"https:\/\/hommak.com\/es\/aplicaciones\/leche-y-productos-lacteos\/\">aplicaci\u00f3n leche y productos l\u00e1cteos<\/a> y en nuestro art\u00edculo sobre <a href=\"https:\/\/hommak.com\/es\/papel-del-homogeneizador-en-la-produccion-de-queso-crema\/\">el papel de los homogeneizadores en la producci\u00f3n de queso crema<\/a> .<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Puntos de partida seg\u00fan el tipo de helado<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Los rangos siguientes son solo un punto de partida para pruebas. El \u00f3ptimo cambia al cambiar el contenido graso, la materia seca, el tipo de estabilizante y el uso de emulsionante.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th><strong>Producto<\/strong><\/th><th><strong>Contenido graso (aprox.)<\/strong><\/th><th><strong>Materia seca<\/strong><\/th><th><strong>Punto a vigilar<\/strong><\/th><\/tr><\/thead><tbody><tr><td>Helado cl\u00e1sico a base de leche<\/td><td>8-12 %<\/td><td>Alta<\/td><td>Homogeneizaci\u00f3n en dos etapas; la segunda etapa es importante para evitar la aglomeraci\u00f3n<\/td><\/tr><tr><td>Helado premium (alto en grasa)<\/td><td>14-18 %<\/td><td>Alta<\/td><td>Mantener la presi\u00f3n baja con alto contenido graso evita la aglomeraci\u00f3n<\/td><\/tr><tr><td>Helado bajo en grasa<\/td><td>2-5 %<\/td><td>Media<\/td><td>El equilibrio de estabilizante y prote\u00edna es m\u00e1s determinante para la textura<\/td><\/tr><tr><td>Helado vegetal<\/td><td>Variable<\/td><td>Variable<\/td><td>Se necesita un piloto aparte seg\u00fan la fuente de prote\u00edna y el tipo de grasa<\/td><\/tr><tr><td>Sorbete (sin l\u00e1cteos)<\/td><td>Ninguna o muy baja<\/td><td>Fruta y az\u00facar<\/td><td>Por lo general no hace falta homogeneizaci\u00f3n; cobran protagonismo el mezclado y la pasteurizaci\u00f3n<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Plan de pruebas piloto<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Antes de modificar su l\u00ednea actual, tres pruebas sencillas le dar\u00e1n datos fiables:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Barrido de presi\u00f3n.<\/strong> Con la misma mezcla, trabaje la primera etapa a 3-4 valores distintos (manteniendo constante la segunda). En cada muestra eval\u00fae la viscosidad, el tama\u00f1o de part\u00edcula y la sensaci\u00f3n en boca tras la maduraci\u00f3n.<\/li>\n\n\n\n<li><strong>Tiempo de maduraci\u00f3n.<\/strong> Pruebe 4, 8 y 12 horas de maduraci\u00f3n con la misma mezcla. La cristalizaci\u00f3n de la grasa tras la homogeneizaci\u00f3n y la hidrataci\u00f3n de la prote\u00edna dependen del tiempo de maduraci\u00f3n.<\/li>\n\n\n\n<li><strong>Prueba de derretido.<\/strong> Deje la muestra congelada a temperatura ambiente y anote la velocidad de derretido y la forma. Una buena homogeneizaci\u00f3n y el emulsionante adecuado dan un derretido uniforme y controlado.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Si registra los resultados, tambi\u00e9n resulta m\u00e1s f\u00e1cil gestionar las variaciones debidas a la leche estacional.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Preguntas frecuentes<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfA qu\u00e9 presi\u00f3n se homogeneiza la mezcla de helado?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La mezcla de helado se homogeneiza generalmente en dos etapas, a 140-210 bar en la primera y 30-50 bar en la segunda. En mezclas con alto contenido graso se baja la presi\u00f3n. El valor exacto se determina mediante prueba piloto seg\u00fan la receta, el contenido graso y el sistema emulsionante.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfA qu\u00e9 temperatura se homogeneiza la mezcla de helado?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La mezcla de helado se homogeneiza generalmente a 65-75 \u00b0C. A esta temperatura la grasa es completamente l\u00edquida y se fragmenta bien. En una mezcla fr\u00eda la grasa queda en parte s\u00f3lida, los gl\u00f3bulos no se reducen lo suficiente y aumenta el riesgo de que el producto forme capa de nata.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfC\u00f3mo afecta la homogeneizaci\u00f3n a la textura del helado?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La homogeneizaci\u00f3n reduce los gl\u00f3bulos de grasa, aumenta la viscosidad de la mezcla y la sensaci\u00f3n cremosa que deja en la boca, y facilita la retenci\u00f3n de aire. Una homogeneizaci\u00f3n excesiva, en cambio, reduce la coalescencia parcial de la grasa y puede hacer que el helado se derrita r\u00e1pido y pierda su forma.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfUn helado necesita un homogeneizador de una o de dos etapas?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Para la mayor\u00eda de las mezclas de helado se recomienda un homogeneizador de dos etapas. La segunda etapa dispersa los agregados de grasa formados en la primera. Especialmente en mezclas con contenido graso superior al 10 %, la segunda etapa evita que la mezcla se espese en exceso.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00bfQu\u00e9 capacidad debe tener un homogeneizador de helado?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La capacidad se elige seg\u00fan el caudal horario de la l\u00ednea de preparaci\u00f3n de la mezcla. El rango de 1.000-3.000 L\/h es habitual en plantas peque\u00f1as y medianas. Si existe una demanda pico de verano o un plan de aumento de capacidad, debe indicarse en la fase de presupuesto.<\/p>\n\n\n<style>.wp-block-kadence-image.kb-image9283_a8d9ce-2b:not(.kb-specificity-added):not(.kb-extra-specificity-added){margin-bottom:0px;}.kb-image9283_a8d9ce-2b.kb-image-is-ratio-size, .kb-image9283_a8d9ce-2b .kb-image-is-ratio-size{max-width:446px;width:100%;}.wp-block-kadence-column > .kt-inside-inner-col > .kb-image9283_a8d9ce-2b.kb-image-is-ratio-size, .wp-block-kadence-column > .kt-inside-inner-col > .kb-image9283_a8d9ce-2b .kb-image-is-ratio-size{align-self:unset;}.kb-image9283_a8d9ce-2b figure{max-width:446px;}.kb-image9283_a8d9ce-2b .image-is-svg, .kb-image9283_a8d9ce-2b .image-is-svg img{width:100%;}.kb-image9283_a8d9ce-2b:not(.kb-image-is-ratio-size) .kb-img, .kb-image9283_a8d9ce-2b.kb-image-is-ratio-size{padding-bottom:0px;}.kb-image9283_a8d9ce-2b .kb-image-has-overlay:after{opacity:0.3;}<\/style>\n<div class=\"wp-block-kadence-image kb-image9283_a8d9ce-2b\"><figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/05\/high-pressure-piston-pump-f-hm-20.jpg\" alt=\"\" class=\"kb-img wp-image-2483\" title=\"\" srcset=\"https:\/\/hommak.com\/wp-content\/uploads\/2026\/05\/high-pressure-piston-pump-f-hm-20.jpg 900w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/05\/high-pressure-piston-pump-f-hm-20-300x300.jpg 300w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/05\/high-pressure-piston-pump-f-hm-20-150x150.jpg 150w, https:\/\/hommak.com\/wp-content\/uploads\/2026\/05\/high-pressure-piston-pump-f-hm-20-768x768.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure><\/div>\n\n\n<style>.wp-block-kadence-advancedheading.kt-adv-heading9283_ebaad7-99, .wp-block-kadence-advancedheading.kt-adv-heading9283_ebaad7-99[data-kb-block=\"kb-adv-heading9283_ebaad7-99\"]{padding-top:0px;text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading9283_ebaad7-99 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading9283_ebaad7-99[data-kb-block=\"kb-adv-heading9283_ebaad7-99\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading9283_ebaad7-99 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading9283_ebaad7-99[data-kb-block=\"kb-adv-heading9283_ebaad7-99\"] img.kb-inline-image{width:150px;vertical-align:baseline;}<\/style>\n<p class=\"kt-adv-heading9283_ebaad7-99 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading9283_ebaad7-99\"><\/p>\n\n\n<style>.kb-row-layout-id9283_76b838-e5 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id9283_76b838-e5 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id9283_76b838-e5 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-lg, 4rem);max-width:var( --global-content-width, 1290px );padding-left:var(--global-content-edge-padding);padding-right:var(--global-content-edge-padding);padding-top:var(--global-kb-spacing-lg, 3rem);padding-bottom:var(--global-kb-spacing-xl, 4rem);grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id9283_76b838-e5{background-color:rgba(246,245,244,0.4);}.kb-row-layout-id9283_76b838-e5 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id9283_76b838-e5 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){.kb-row-layout-id9283_76b838-e5 > .kt-row-column-wrap{padding-right:var(--global-kb-spacing-xs, 1rem);padding-left:var(--global-kb-spacing-xs, 1rem);grid-template-columns:minmax(0, 1fr);}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id9283_76b838-e5 alignfull kt-row-has-bg wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-1-columns kt-row-layout-equal kt-tab-layout-inherit kt-mobile-layout-row kt-row-valign-top kb-theme-content-width\">\n<style>.kadence-column9283_d0ddeb-4f > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column9283_d0ddeb-4f > .kt-inside-inner-col{flex-direction:column;}.kadence-column9283_d0ddeb-4f > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column9283_d0ddeb-4f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column9283_d0ddeb-4f{position:relative;}@media all and (max-width: 1024px){.kadence-column9283_d0ddeb-4f > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column9283_d0ddeb-4f > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column9283_d0ddeb-4f\"><div class=\"kt-inside-inner-col\"><style>.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap{align-content:start;}:where(.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-sm, 1rem);row-gap:var(--global-kb-gap-md, 2rem);max-width:var( --global-content-width, 1290px );padding-left:var(--global-content-edge-padding);padding-right:var(--global-content-edge-padding);padding-right:0px;padding-left:0px;min-height:572px;grid-template-columns:repeat(2, minmax(0, 1fr));}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(1 of *:not(style)){order:2;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(2 of *:not(style)){order:1;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(3 of *:not(style)){order:12;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(4 of *:not(style)){order:11;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(5 of *:not(style)){order:22;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(6 of *:not(style)){order:21;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(7 of *:not(style)){order:32;}}@media all and (max-width: 1024px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(8 of *:not(style)){order:31;}}@media all and (max-width: 767px){.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(1 of *:not(style)){order:2;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(2 of *:not(style)){order:1;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(3 of *:not(style)){order:12;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(4 of *:not(style)){order:11;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(5 of *:not(style)){order:22;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(6 of *:not(style)){order:21;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(7 of *:not(style)){order:32;}.kb-row-layout-id9283_3a9d3b-35 > .kt-row-column-wrap > .wp-block-kadence-column:nth-child(8 of *:not(style)){order:31;}}<\/style><div class=\"kb-row-layout-wrap kb-row-layout-id9283_3a9d3b-35 alignnone wp-block-kadence-rowlayout\"><div class=\"kt-row-column-wrap kt-has-2-columns kt-row-layout-equal kt-tab-layout-row kt-mobile-layout-row kt-row-valign-top kt-inner-column-height-full kb-theme-content-width\">\n<style>.kadence-column9283_5d85b8-45 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column9283_5d85b8-45 > .kt-inside-inner-col{flex-direction:column;}.kadence-column9283_5d85b8-45 > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column9283_5d85b8-45 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column9283_5d85b8-45{position:relative;}@media all and (max-width: 1024px){.kadence-column9283_5d85b8-45 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column9283_5d85b8-45 > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column9283_5d85b8-45\"><div class=\"kt-inside-inner-col\">\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Elijamos el homogeneizador adecuado para su l\u00ednea de helado<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Comparta su receta (contenido graso, s\u00f3lidos), su capacidad horaria y la disposici\u00f3n de su pasteurizador actual, y determinaremos juntos la combinaci\u00f3n adecuada de presi\u00f3n y capacidad. Puede empezar a trav\u00e9s del <a href=\"https:\/\/hommak.com\/es\/solicitar-cotizacio\/\">formulario de presupuesto<\/a> .<br><\/p>\n<\/div><\/div>\n\n\n<style>.kadence-column9283_1d25d5-2e > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column9283_1d25d5-2e > .kt-inside-inner-col{flex-direction:column;}.kadence-column9283_1d25d5-2e > .kt-inside-inner-col > .aligncenter{width:100%;}.kadence-column9283_1d25d5-2e > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column9283_1d25d5-2e{position:relative;}@media all and (max-width: 1024px){.kadence-column9283_1d25d5-2e > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}@media all and (max-width: 767px){.kadence-column9283_1d25d5-2e > .kt-inside-inner-col{flex-direction:column;justify-content:center;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column9283_1d25d5-2e\"><div class=\"kt-inside-inner-col\"><style>.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{display:flex;}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{padding-top:34px;padding-right:30px;padding-bottom:10px;padding-left:30px;}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{box-shadow:0px 0px 14px 0px rgba(0, 0, 0, 0.2);}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col,.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col:before{border-top-left-radius:5px;border-top-right-radius:5px;border-bottom-right-radius:5px;border-bottom-left-radius:5px;}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{column-gap:var(--global-kb-gap-sm, 1rem);}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{flex-direction:column;justify-content:flex-start;}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col > .aligncenter{width:100%;}.kt-row-column-wrap > .kadence-column9283_2c6d81-e0{align-self:flex-start;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_2c6d81-e0{align-self:auto;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{flex-direction:column;justify-content:flex-start;}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{background-color:#eff6ff;}.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column9283_2c6d81-e0{position:relative;}.kadence-column9283_2c6d81-e0, .kt-inside-inner-col > .kadence-column9283_2c6d81-e0:not(.specificity){margin-top:30px;margin-right:10px;margin-bottom:0px;margin-left:10px;}@media all and (max-width: 1024px){.kt-row-column-wrap > .kadence-column9283_2c6d81-e0{align-self:flex-start;}}@media all and (max-width: 1024px){.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_2c6d81-e0{align-self:auto;}}@media all and (max-width: 1024px){.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{flex-direction:column;justify-content:flex-start;}}@media all and (max-width: 1024px){.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{flex-direction:column;justify-content:flex-start;}}@media all and (max-width: 1024px){.kadence-column9283_2c6d81-e0, .kt-inside-inner-col > .kadence-column9283_2c6d81-e0:not(.specificity){margin-right:0px;margin-left:0px;}}@media all and (max-width: 767px){.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{padding-right:20px;padding-left:20px;flex-direction:column;justify-content:flex-start;}.kt-row-column-wrap > .kadence-column9283_2c6d81-e0{align-self:flex-start;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_2c6d81-e0{align-self:auto;}.kt-inner-column-height-full:not(.kt-has-1-columns) > .wp-block-kadence-column.kadence-column9283_2c6d81-e0 > .kt-inside-inner-col{flex-direction:column;justify-content:flex-start;}.kadence-column9283_2c6d81-e0, .kt-inside-inner-col > .kadence-column9283_2c6d81-e0:not(.specificity){margin-right:0px;margin-left:0px;}}<\/style>\n<div class=\"wp-block-kadence-column kadence-column9283_2c6d81-e0 inner-column-1\"><div class=\"kt-inside-inner-col\"><style>.wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66, .wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66[data-kb-block=\"kb-adv-heading9283_a7d229-66\"]{padding-top:10px;padding-right:0px;padding-bottom:20px;padding-left:0px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66 mark.kt-highlight, .wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66[data-kb-block=\"kb-adv-heading9283_a7d229-66\"] mark.kt-highlight{font-style:normal;color:#f76a0c;-webkit-box-decoration-break:clone;box-decoration-break:clone;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66 img.kb-inline-image, .wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66[data-kb-block=\"kb-adv-heading9283_a7d229-66\"] img.kb-inline-image{width:150px;vertical-align:baseline;}@media all and (max-width: 767px){.wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66, .wp-block-kadence-advancedheading.kt-adv-heading9283_a7d229-66[data-kb-block=\"kb-adv-heading9283_a7d229-66\"]{text-align:center!important;}}<\/style>\n<h2 class=\"kt-adv-heading9283_a7d229-66 wp-block-kadence-advancedheading\" data-kb-block=\"kb-adv-heading9283_a7d229-66\">Formulario de contacto<\/h2>\n\n\n<style>.wp-block-kadence-form.kadence-form-9283_940f9f-55.kb-form-wrap{margin-right:var(--global-kb-spacing-xxs, 0.5rem);margin-bottom:var(--global-kb-spacing-md, 2rem);margin-left:var(--global-kb-spacing-xxs, 0.5rem);}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field{margin-bottom:22px;}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field{padding-right:13px;padding-left:13px;}.kadence-form-9283_940f9f-55 .kb-form{margin-right:-13px;margin-left:-13px;}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-text-style-field, .kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-select-style-field{border-radius:5px;line-height:25px;border-width:0px 0px 1.5px 0px;background:#ffffff;border-color:var(--global-palette7, #EDF2F7);}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-text-style-field:focus, .kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-select-style-field:focus{border-color:var(--global-palette2, #2B6CB0);}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-forms-submit{color:#ffffff;border-radius:5px;}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-forms-submit:hover, .kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-forms-submit:focus {color:#ffffff;background:var(--global-palette4, #2D3748);}.kadence-form-9283_940f9f-55 .kb-form .kadence-blocks-form-field .kb-forms-submit{text-transform:capitalize;font-weight:400;}.kb-form input.kadence-blocks-field.verify{opacity:0.0;position:absolute;top:0.0;left:0.0;width:0.0;height:0.0;z-index:-1;}<\/style>\n<div class=\"wp-block-kadence-form kadence-form-9283_940f9f-55 kb-form-wrap\"><form class=\"kb-form\" action=\"\" method=\"post\"><div class=\"kadence-blocks-form-field kb-field-desk-width-100 kb-field-mobile-width-100 kb-input-size-large\"><input name=\"kb_field_0\" id=\"kb_field_9283_940f9f-55_0\" data-label=\"Name\" type=\"text\" placeholder=\"Nombre Completo*\" value=\"\" data-type=\"text\" class=\"kb-field kb-text-style-field kb-text-field kb-field-0\" autocomplete=\"name\" data-required=\"yes\"\/><\/div><div class=\"kadence-blocks-form-field kb-form-field-1 kb-field-desk-width-100 kb-field-mobile-width-100 kb-input-size-large\"><input name=\"kb_field_1\" id=\"kb_field_9283_940f9f-55_1\" data-label=\"Email \" type=\"email\" placeholder=\"E-mail*\" value=\"\" data-type=\"email\" class=\"kb-field kb-text-style-field kb-email-field kb-field-1\" autocomplete=\"email\" data-required=\"yes\"\/><\/div><div class=\"kadence-blocks-form-field kb-form-field-2 kb-field-desk-width-100 kb-input-size-large\"><input name=\"kb_field_2\" id=\"kb_field_9283_940f9f-55_2\" data-label=\"Phone Number\" type=\"text\" placeholder=\"N\u00famero de Tel\u00e9fono*\" value=\"\" data-type=\"text\" class=\"kb-field kb-text-style-field kb-text-field kb-field-2\" autocomplete=\"tel\" data-required=\"yes\"\/><\/div><div class=\"kadence-blocks-form-field kb-form-field-3 kb-field-desk-width-100 kb-input-size-large\"><input name=\"kb_field_3\" id=\"kb_field_9283_940f9f-55_3\" data-label=\"\u00dclke\" type=\"text\" placeholder=\"Pa\u00eds*\" value=\"\" data-type=\"text\" class=\"kb-field kb-text-style-field kb-text-field kb-field-3\" autocomplete=\"country-name\"\/><\/div><div class=\"kadence-blocks-form-field kb-form-field-4 kb-field-desk-width-100 kb-input-size-large\"><textarea name=\"kb_field_4\" id=\"kb_field_9283_940f9f-55_4\" data-label=\"Message\" type=\"textarea\" placeholder=\"Su Mensaje*\" data-type=\"textarea\" class=\"kb-field kb-text-style-field kb-textarea-field kb-field-4\" rows=\"3\" data-required=\"yes\"><\/textarea><\/div><input type=\"hidden\" name=\"_kb_form_id\" value=\"9283_940f9f-55\"\/><input type=\"hidden\" name=\"_kb_form_post_id\" value=\"9213\"\/><input type=\"hidden\" name=\"action\" value=\"kb_process_ajax_submit\"\/><input type=\"hidden\" name=\"recaptcha_response\" class=\"kb_recaptcha_response kb_recaptcha_9283_940f9f-55\"\/><label class=\"kadence-verify-label\">Email<input class=\"kadence-blocks-field verify\" type=\"text\" name=\"_kb_verify_email\" autocomplete=\"new-password\" aria-hidden=\"true\" placeholder=\"Email\" tabindex=\"-1\" data-1p-ignore=\"true\" data-lpignore=\"true\" \/><\/label><div class=\"kadence-blocks-form-field kb-submit-field kb-field-desk-width-100\"><button class=\"kb-forms-submit button kb-button-size-large kb-button-width-full\">ENVIAR<\/button><\/div><\/form><\/div>\n<noscript><div class=\"kadence-blocks-form-message kadence-blocks-form-warning\">Activar JavaScript en tu navegador para enviar el formulario<\/div><style>.kadence-form-9283_940f9f-55 .kadence-blocks-form-field.kb-submit-field { display: none; }<\/style><\/noscript><\/div><\/div>\n<\/div><\/div>\n\n<\/div><\/div><\/div><\/div>\n\n<\/div><\/div>\n\n\n<p class=\"wp-block-paragraph\"><br><br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En este art\u00edculo explicamos c\u00f3mo se relacionan la presi\u00f3n, la etapa y la temperatura con la textura en la homogeneizaci\u00f3n de la mezcla de helado, qu\u00e9 defectos causa un ajuste err\u00f3neo y qu\u00e9 mirar al elegir una m\u00e1quina para su planta.<\/p>\n","protected":false},"author":2,"featured_media":9250,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":true,"_kad_post_transparent":"","_kad_post_title":"hide","_kad_post_layout":"normal","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"default","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[46],"tags":[],"class_list":["post-9283","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homogeneizacion"],"taxonomy_info":{"category":[{"value":46,"label":"Homogeneizaci\u00f3n"}]},"featured_image_src_large":["https:\/\/hommak.com\/wp-content\/uploads\/2026\/11\/ice-cream-1-1024x572.jpg",1024,572,true],"author_info":{"display_name":"yonet","author_link":"https:\/\/hommak.com\/es\/author\/yonet\/"},"comment_info":0,"category_info":[{"term_id":46,"name":"Homogeneizaci\u00f3n","slug":"homogeneizacion","term_group":0,"term_taxonomy_id":46,"taxonomy":"category","description":"","parent":0,"count":37,"filter":"raw","cat_ID":46,"category_count":37,"category_description":"","cat_name":"Homogeneizaci\u00f3n","category_nicename":"homogeneizacion","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/posts\/9283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/comments?post=9283"}],"version-history":[{"count":3,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/posts\/9283\/revisions"}],"predecessor-version":[{"id":9294,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/posts\/9283\/revisions\/9294"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/media\/9250"}],"wp:attachment":[{"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/media?parent=9283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/categories?post=9283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hommak.com\/es\/wp-json\/wp\/v2\/tags?post=9283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}