In the amixon® mixer, high-viscosity liquid components much as oil, fat,
lecithin, spice extract and syrup are distributed in a micro fine
process in salt, dextrose or grain derivatives.
This takes place in a deagglomeration process with a high energy input. Dried vegetables air-dried or freeze-dried - and visible spices are finally added. The second step of homogeneous distribution takes only a few seconds. This enables an easily flowing, dust-free and homogeneous mixture. Its appearance is natural and appetizing.
With amixon® mixers you are able to obtain technically ideal mixtures, which are practically not improvable. This applies to almost all dry materials, moist and wet goods. Furthermore, the filing level of the mixer can vary from approx. 10 % to 100 %. With only one mixer you can not only homogenize very gently, but also intensively deagglomerate with an extremely high degree of energy input. amixon® mixers can empty themselves to a large extent. In particular by means of the patented ComDisc® system, the residual emptying degree can be up to 99.99 %.