Application Note
Efficient Batching And Transfer Of Food Ingredients To Mixers: Majors, Minors And Micros
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•Application Note: Efficient Batching And Transfer Of Food Ingredients To Mixers: Majors, Minors And Micros
By K-Tron Process Group
The manufacture of any blended food product typically involves the intermediate process steps of transfer and weighing or "batching" of individual ingredients based upon their weight percentage in a blend. Depending on this percentage, materials are usually categorized as majors, minors and micros. In many cases, the transfer and weighing of these majors, minors, and micros to the blending step can be a manual and labor intensive process. In an effort to improve process efficiency and product quality, the complete batching process can be automated. This includes the automated transfer of the raw ingredients to the batching system and the use of Gain-in-Weight (GIW) or Loss-in-Weight (LIW) batch devices to accurately and efficiently deliver the individual raw ingredients to the process. By utilizing automated transfer conveying methods for the raw ingredients by either positive or negative pressure, and also highly accurate means of batching, the manufacturer can realize lower overall manufacturing costs, inclusive of lower time required for manufacture as well as more savings on individual ingredients.
Click Here To Download:•Application Note: Efficient Batching And Transfer Of Food Ingredients To Mixers: Majors, Minors And Micros
