Biscuit Manufacturer Improves Powder Incorporation
A biscuit manufacturer with an annual production capacity of 155,000 tons and makes a variety of biscuits had been using local mixers for small batches of around 50kg. Because of the small batch size, they were having problems following their recipe. Their mixers were not capable of incorporating the required amount of whey powder and egg powder into the water, therefore the ratio of powder to liquid was very low. They also had issues with aeration and foaming.
Trials were carried out at Silverson to establish the maximum ratios of whey powder and egg powder in water that could be achieved using a Flashmix FMX50. The Flashmix had no problem at all incorporating the powder and foaming was significantly reduced.
Read how the company was able to increase the batch size and ratio of powder/liquid in both applications and allowed them to make the product as per the recipe and produce a higher quality product.
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