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We address our questions to a successful wholesale baker who runs his business in the 4th generation as a family business. He has around 150 employees (f/m/d). His baking business is located in Germany, on the periphery of a city with a population of about 170,000.
When powders are wetted, this is referred to as wetting. Liquids have different wetting properties. The viscosity and surface tension of the liquids are important. Good wetting results through skilful addition of liquids.
Oxygen is present in our ambient air at a level of 21%. Many unwanted reactions only take place when oxygen is present. The oxygen can be effectively banished from the mixing chamber by evacuating the ambient air from the mixing chamber.
amixon® twin-shaft mixers for baking agents, decors, fat coatings and snack products have a wide range of applications. Depending on the mode of operation of the amixon® powder mixer, the end product is a bulk material, a doughy mass or "moist flaky".
Fruits, tea leaves, air-dried or freeze-dried spices of widely differing sizes and weights should be blended gently and homogenously.
What do you recommend when powdery substances are modified or newly developed? ... or if a powdery product should be produced with a new process technology? How can you pilot the transition from laboratory scale to industrial scale? We are approached with these questions from a wide variety of industries.
The product spectrum of spice factories extends far beyond spices, spice mixtures and spice preparations. It actually concerns everything that the nutrient industry needs. This even includes powdered starter cultures. amixon® mixers can homogenise gently and deagglomerate intensively with high energy input.
The real innovation of the amixon® AM-type mixer does not only lie in the conical floor, but also in the innovative SinConvex®-mixing tool. The design allows ideal mixture qualities to be achieved even from a filling level of just 5 percent.
The subject of the interview includes interesting questions about meat processing, spices, spice factories and product developments in the butcher's trade. The questions were addressed to a master butcher from Lower Saxony, Germany, by Ms. Lisa-Marie Siebert, Marketing amixon GmbH.
