A company reduced the amount of vegetable oil waste they were producing in their potato chips (crisp) batch frying process by prolonging the usable life of the oil.
Honey can be extremely difficult to process due to its vicious and ‘sticky’ characteristics but the right mixer can help keep the production process on track.
A jelly and marmalade producer has been able to reduce the amount of pectin in their formulation by 20% and reduce their process times and waste by replacing their agitators with mixers.
For R&D, pilot scale and small scale production typical of the “ready-to-use” market mayonnaise needs to be produced in a manner which allows much more flexibility, especially when changing formulation.
A company replaces high-pressure homogenizer with an in-line mixer as a final, single-pass before pasteurization to avoid lumps and clogging of the equipment.
We review how to overcome the problems of the dispersion of gelatin using conventional agitators by using a high shear mixer which can dramatically speed up this process, operation.
Alleviate the common problems when utilizing an agitator by utilizing a high shear mixer the rotor/stator workhead which hydrates and disperses the powdered ingredients and forms the emulsion.
This manufacturer found a solution for incorporating whey powder and egg powder into water correctly while also correcting aeration and foaming issues.
A supplier of fresh and frozen pastries for use with appetizers or entrees implemented batch mixers allowing for successful production of their entire range of products.