Products of the baking ingredients industry
Baking ingredients are the basis of modern baked goods. They range from highly concentrated baking agents for professional applications to ready-made baking mixes for the end consumer. In both cases, the quality of the mixture determines whether volume, texture, crumb, and taste are reliably achieved.
The recipes consist of flours, starch, sugar, leavening agents, enzymes, emulsifiers, and other functional additives. These components have very different properties but are intended to function as a unit in the final product. This is where the demand for a mixing technique that works precisely yet remains flexible arises.
In the baking ingredients industry, various powdered products are processed, which are used in both artisanal and industrial bakeries as well as in the production of consumer products. Key factors include an even distribution of all components, reproducible recipes, and stable functionality in the baking process.
Typical products and terms in the baking ingredients industry:
- Baking Improvers
- Baking Mixes and Premixes
- Functionalized Flour Preparations
- Flour Mixtures
- Grain Derivatives
- Enzyme Preparations
- Emulsifier and Lecithin Mixtures
- Instant Baking Mixes
- Clean Label Formulations
- Baking Ingredients for industrial and artisanal bakeries
- Baking Mixes for end consumers
Requirements for mixing, refining, and processing
Baking ingredients are often complex in structure. Many recipes contain numerous individual components that must be distributed precisely. Even small deviations can have an impact later in the baking process. Accordingly, the requirements for mixing accuracy and process reliability are high – especially with highly concentrated baking agents or premixes.
In many applications, the controlled addition of liquid components is also required, such as oils, lecithins, or functional additives. These liquids must be evenly incorporated into the powder without causing clumping or local overconcentrations. Precise dosing, fine distribution throughout the mixing volume, and maintaining flowability are crucial. amixon® mixers support these processes with individually designed liquid addition systems that introduce liquids into the moving powder bed and enable uniform wetting.
Furthermore, the targeted processing of flours and grain derivatives is gaining importance. Controlled thermal treatment under pressure or vacuum can stabilize product properties and compensate for fluctuations in raw material quality – an important contribution to consistent baking results.
amixon® solutions for baking ingredients
amixon® develops and builds mixers, dryers, and reactors for baking ingredients - with a focus on product functionality, process safety, and everyday usability in industrial production.
The amixon® Conical Single Shaft Mixer (AM) is particularly suitable for changing recipes. The conical design supports uniform product movement and allows for very easy, almost complete emptying. This facilitates product changes and reduces losses.
The amixon® Vertical Two-Shaft Mixer (HM) is used when larger quantities and high liquid contents are to be processed within short mixing times. It stands for stable processes and uniform results with constant throughput.
The amixon® KoneSlid® mixer (KS) is used where high mixing accuracy and controlled discharge are required. The design prevents demixing during discharge and supports consistent batch consistency.
The VM is a versatile industrial mixer for baking ingredients and ready-mixes. Its vertical product flow achieves high mixing quality in short mixing times and is suitable for recipes with varying raw material properties and fill levels.
amixon® develops and builds industrial mixers for powders as well as vacuum mixing, drying, and reactor technology for the processing and modification of baking ingredients through temperature, pressure, and vacuum under hygienic, reproducible conditions.
Typical process engineering applications for baking ingredients:
- Mixing dry baking agents, premixes, and baking mixes
- Homogeneous distribution of enzymes and functional additives
- Integration of liquid components such as oils or lecithins
- Prevention of segregation during emptying and further processing
- Thermal processing through direct steam addition and subsequent vacuum drying of flours and grain derivatives
- Hygienic powder processes with reproducible quality
Thermal treatment and vacuum processing
For the targeted thermal processing of flours and grain derivatives, amixon® develops and builds vacuum mix dryers and reactors of the VMT type. In these systems, mixing, heating, reacting, and drying can be combined in a closed process, ensuring uniform treatment of the product. The VMT technology allows for reproducible adjustment of product properties – such as influencing enzyme activities, reducing microbiological contamination, or stabilizing water absorption, dough behavior, and shelf life. Operating under vacuum supports these processes at moderate product temperatures and ensures gentle, uniform treatment. Trials in the amixon® technical center are used to investigate such processes with original raw materials and design them for industrial use.
Whether it's baking ingredients for professional applications or baking mixes for the end consumer - what matters is that the underlying process technology functions reliably and delivers reproducible results. That's exactly what amixon® develops and builds mixers, dryers, and reactors for.
Talk to us about your baking ingredients and your process requirements.
amixon® - Process technology for functional baking ingredients.
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