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Mixing Equipment
Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending.
Wafer Cream Mixer and Wafer Cream Stock Tank
Mixer of homogenous mixture for preparing cream to spread on wafer sheets.
Wafer Cream Mixer and Wafer Cream Stock Tank
- Manufactured as double-wall of easily-cleaned stainless material.
- A tank to store ready cream prepared in cream mixer
- There is pump at the lower part used to transfer cream to an automatic cream spread machine
Chocolate Mixer Ball Mill
A mixer that prepares chocolate mixture and makes it fine thanks to balls inside.
Chocolate Mixer Ball Mill
- Types with 350kg and 160kg chocolate production capacity are available.
- It is equipped with circulation pump and heaters.
Batch Mixer for Bakery
The fluid bed mixer is the ideal machine to obtain highest quality mixtures in perfectly reproducible batches with capacities from 2 to 20 t/h per packing line. It not only works for complex premix and ready-mix formulas for bread, cakes and specialty bakery products, but also for soup and ice cream powders. It is suitable for mixing of solid materials in powder and granular form, with the addition of oil and liquids up to 10% (moistening + granulation). The particular shape, the position and the speed of rotation of the mixing tools create a centrifugal swirling movement that enables materials to be projected in three-dimensional manner and to mix. This ensures that components with different particle size and density are perfectly blended with high precision within the shortest possible time. The formation of dead spots or slow-movement zones in the mixing drum is prevented ensuring precise mixing. The solution with fully extractable rotor shaft on suspended guides allows the operator to easily access each point within the mixing chamber, allowing complete cleaning of the same and the rotor shaft. An excellent solution for use in industries where cleaning of the equipment after every recipe change is of fundamental importance.
Batch Mixer for Bakery
- Fast and intensive mixing < 120 sec.
- High mixing accuracy
- Addition of oil and liquids
- Easy cleaning and access for inspection
- Perfect homogeneity and reproducibility of the mix
- Cleanable design / CIP
Continuous Mixer for Flour Correction
The Dosing-Mixing station allows to correct the flours by continuously incorporating and homogenizing improvers with Wheat flour. Six (6) differential feeders are used to dose the ingredients, these can be volumetric or loss-in-weight. The feeders can be manually or automatically refilled from holding hoppers upon a refilling alarm. A PLC allows for recipe formulation together with receiving the flour flow data. This ensures that the dosing rate of each feeder immediately varies according to the flour rate. Mixing is carried out by a continuous homogenizing screw with 3 dimensional mixing tools. Dosing rates from 0,003% to 6%.
Continuous Mixer for Flour Correction
- Fine addition and perfect mixing of Improvers into Flour
- Continuous flow, reduced labor
- Continuous dosing, controlled, perfectly dosed and tracked
Heat Exchanger for Cream Preparation
The filling creams are mixes/emulsions of water, sucrose, corn syrup, milk, fats (butter or vegetable), chocolate, fruits, emulsifier. The ingredients are metered with flow meters or weighed in a batch mixer for preparation. Solid fats (butter, palm oil…) must be melted before metering. The mix is then transferred into a jacketed buffer tank with agitator. Due to the high product viscosity, positive pumps are used to transfer the product in a continuous flow to the pasteurizing and cooling/crystallizing Scrape Surface Heat Exchangers. During this operation nitrogen or filtered air can be injected in the product. The finished cream can be directly spread over the product or filled into containers for distribution. Scrape Surface Heat Exchanger is used for pasteurization of oil in water (O/W) emulsions with an Aw from 0,75 to 0,87 The scraped surface heat exchangers (SSHE) are specifically used for viscous creams that tend to change viscosity throughout the thermic process (heating and/or cooling). In the heating section, the SSHE are steams jacketed and equipped with blades to scrape the product off the surfaces, in order to prevent burning and consequent dangerous depositing residues on the exchange surface. Different plants capacity from 150 – 3.000 kg /h Flexibility for extended throughput
Heat Exchanger for Cream Preparation
- Turn key preparation for Oil or Water base cream
- Melter model FO, for solid fats melting
- Process tank model PCSD for mix preparation
- Process tank model PC for product holding
- Scrape Surface Heat Exchanger model HD for pasteurization and crystallization
- CIP cleaning station
Minor Ingredients Batching Systems
Automated batching of minor ingredients is requested where mass productions request accurate, consistent and repetive mixes. Batching systems allow for fast recipe change-overs as well as contamination and dust free dosing. The accuracy of the weighing units allows achieving a constant high quality output while reducing waste production at the same time. The surge hoppers are fed from sacks or bigbags, each have their own discharge, metering and dosing units scaled to the specific raw material. Vibration bins or mass flow extractors ensure reliable transfer even for small components with poor flowing characteristics. The metering screw with locking valve guarantees highly accurate dosing into a central weight hopper. From the hopper, the product is pneumatically conveyed to the mixer.
Minor Ingredients Batching Systems
- Precise weighing
- Consistent quality of mixes
- High batch throughputs
- Fast recipes change-overs
- Flexible production schedules
- Contamination and Dust free
- Automatic batch reporting & tracking