Jelly Manufacturer Cuts 20% Of Pectin From Formulation With Mixer Solution

A jelly and marmalade producer was using basic agitators to mix the pectin in a 400-liter vessel at temperatures in excess of 130ºF (55°C). They were incorporating around 20% more pectin than they actually needed for their formulation to account for what they were losing due to agglomerates and wet pectin sticking to the agitator shaft, blades, and the walls of the mixing vessel. This waste was costing a considerable amount of money and after the mixing process, they had to put the mixture through a filtration stage to filter out all of the un-hydrated pectin, further lengthening the processing time. After around 40 minutes they were left with a low-quality 5% pectin solution, wasting 20% of the material they had added as the agitator was unable to break down the agglomerates.

Read how replacing the agitators with the Silverson Flashmix FMX50 the company would be saving a huge amount of money on pectin by being able to use 20% less pectin for each batch and by not having to heat the vessel before adding the pectin.