Successful Blending Of Smoothies

Smoothies are produced in a wide range of batch sizes, from individual portions in catering establishments to bulk production. The major problem producers face when manufacturing smoothies is that there is no production scale equivalent of the smaller blending equipment commonly used for this application, such as kitchen blenders. Although many manufacturers use purées in their formulations, for those using the whole fruit, several different pieces of processing equipment may be required for chopping and puréeing the ingredients before they can be blended. It can therefore be quite difficult to find the correct equipment to transform an idea created in the lab to production on a large scale.  

The blending equipment traditionally used requires long mixing times to achieve a uniform mix, and powdered ingredients can be difficult to incorporate, especially when added to higher viscosity smoothies. Poor processing can lead to unsatisfactory texture and mouthfeel where fibrous strands, seeds, or other “bits” and agglomerated powdered ingredients may remain in the mix if they have not been properly broken down or dispersed, problem manufacturers and consumers alike wish to avoid.

A Silverson mixer can help to overcome these problems, producing a uniform, smooth blend in a fraction of the time taken by conventional methods.