amixon® Blog

If we compared the number of continuous mixers and the number of batch mixers across all industries, we would quickly see that the number of batch mixers exceeds the number of continuous mixers by far. Batch mixers also dominate the array of different mixer designs.

We can also understand agglomeration built-up granulation without tools: We do dusty work and then vigorously rub our palms against each other. The small crumbs produced this way are the result of built-up agglomeration. The finest particles are compacted and roll up; in the presence of moisture correspondingly faster than…

The pilot plant II of amixon GmbH serves the purpose of gaining knowledge through process testing. Using your original products, mixing tests, vacuum drying tests or/and synthesis reactions are carried out. All relevant process data is digitally recorded and documented.

Let us assume that we have calcinated 100 kg of a ceramic color body in a kiln. We would then grind this mass in a pan grinder or air jet mill. After the crushing process, one may assume that each particle of this 100 kg batch looks slightly different from all other particles.

Natural products can be contaminated by unwanted germs. These microorganisms have to be deactivated by thermo-pneumatic processes.

Basic ingredients such as grain derivatives, dextrose, starch, salt, egg or cheese powder, glutamate, aroma, oil, extracts, fat, etc. must be distributed homogenously and prevented from segregation.

In order to operate baking lines completely automatically, the cereal flour must be standardized with the help of thermal treatment.

Different seeds are often combined into a compound.