Baking
Today's bakeries are applying modern methods of manufacture to create quality foodstuffs in large quantities. At the same time, they are trying to maintain the color, appearance, flavor and mouthfeel developed over decades and generations. Even the most skilled baker cannot create several hundred gallons of glaze as easily as making 5 gallons to dress the morning batch of cinnamon rolls. A range of mixing processes, from simple blending of colors or flavors to the creation of smooth jelly fillings or fine emulsions, are common methods of achieving these goals. Our company offers a broad range of mixing technologies to suit most common blending needs found in modern large scale bakeries.
| QUESTION | SOLUTION |
| Making a simple liquid-liquid blend of flavor or color in a fluid stream? Need to heat or cool a liquid stream? | Admix offers its Admixer line of static blenders for continuous processing with no moving parts.
|
| Looking for simple tank agitation, with volumes through 10,000 gallons? | The Rotomixx and Rotomaxx lines offer fixed or portable tank agitation in all stainless steel construction. Provide simple blending for miscible fluids, solids incorporation and dispersion, or maintain a suspension.
|
| Dispersing hard-to-wet powders that fisheye, agglomerate or even raft on the top of the vessel? | The Rotosolver combines excellent fluid motion with efficient pumping blades and high shear mixing to break down fisheyes and agglomerates.
|
| Recovering out-of-spec product or trying to break down fruit for a filling while maintaining the proper "chunk" size? | The Rotostat rotor-stator mixer provides bulk tank motion without any in-tank bearing frame or supporting arms to block product flow. |
| Developing new formulas or considering a different production method? | The BenchMix programmable high shear lab mixer can be configured with Rotomixx, Rotosolver and Rotostat heads for the greatest flexibility and accurate scale-up to full production.
We are so confident in our scale-up methods that we provide a process performance guarantee! Contact Us for details. |
| Running product through multiple passes in a high pressure homogenizer, filtering out lumps and fisheyes or trying to finish refine a product before the packaging/filler machines? | For in-line continuous processing, the DynaShear and Boston Shearmill high shear mixers and wet mills provide tight emulsions. Typical droplet size with the DynaShear is 2-3 microns and as fine as 0.5 microns with the Boston Shearmill. Break down tough fisheyes in a single pass, create fruit fillings with consistent and desirable particle sizes without any mechanical modifications. Designed to run 24 hours a day / 7 days a week! |
Looking for improved, safer methods of incorporating powders? | Admix offers the VacuShear system to induct powders or liquids under vacuum, provide high shear mixing for immediate powder dispersion, and vacuum deaeration for the best finished product. Where air entrainment is not a concern, the Admix powder induction line-up of Optifeed, PIC and Fastfeed provide inline, continuous powder induction and disperion at powder feed rates in excess of 150#/min on a single pass. |