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Sophisticated ready-made baking mixes include many ingredients. Such mixture enable even inexperienced consumers to produce high-quality baked goods. The easier it is for the consumer to achieve a good result, the more complex the product developments are. They only make economic sense if they can be scaled up industrially.
Wear is always unwanted and sometimes the mixture is devalued if it is contaminated with abrasion. If a mixing tool rotates particularly fast, then wear increases almost with the square of the relative speed. Slow rotating amixon® mixers are advantageous in this respect when mixing goods are abrasive!
Most IBC mixing systems/ Container-Blenders are 'free fall mixers/tumblers'. Their mixing chamber is the intermediate bulk container (IBC), which is rotated or shaken. The advantages and disadvantages of 'free fall mixers' and 'precision mixers' are explained. Precision blenders have room-dominating, dynamically moving…
What are typical advantages of a container-based mixing facility? A powder blending plant, which works with standard containers, can decouple its production steps 1 to 7 in terms of time and space:
Homogenizing large volume flows with amixon® mixers: Modern crop protection chemicals are the results of many successive synthesis stages. In the mixer, the final preparation takes place before the powders are packaged. Then wet cleaning takes place. The claim is 0 contamination!
The "powder mixing" process technology is always coupled with a wide variety of side effects. This can be seen if you look at individual mix particles microscopically. Sometimes the side effects are desired, sometimes undesired. The accompanying operations/side effects are called different names in some industries, although…
Dr Samir Charrak and his wife Monika, both managing partners of Charrak Nutrition GmbH based in Ramstein-Miesenbach and owners of the "Dr. Almond" brand (https://lowcarb-glutenfrei.com), have made it their goal, quote: "to develop healthy foodstuffs – without gluten, without soya and with very little carbohydrate – that…
In principle, enzymes are indispensable for the production of high-quality baked goods. Flours such as amaranth flour, buckwheat flour, barley flour, oat flour, millet flour, corn flour, quinoa flour, rye flour and wheat flour can be made low-germ by thermal action. The enzymes in the flour are then largely deactivated.
KoneSlid®: Mix powder in seconds and discharge it just as quickly and completely.
