Application Notes & Case Studies

51. Successful Mixing Strategies For The Production Of Salad Dressings 1/30/2022

    Additives designed to thicken the product are by nature liable to form agglomerates which a conventional mixer cannot easily break down. Read how a high shear mixer is able to overcome all of these difficulties.

52. National Fast-Food Chain Supplier Improves Efficiency With Mixer Selection 1/28/2022

    After trial periods with mixers, this food manufacturer has bought several mixers over the past 10 years to help improve the quality and mixing times of their broths, dressings, salsas, and cheese sauces.

53. Hospital Saves Money By Mixing And Producing Soups In House 1/28/2022

    By making the soups in-house, costs of purchasing from a specialist supplier have been eliminated and the mixers will pay for themselves in a short time through the savings made.

54. Dispersion Of Pectin For Jellies And Preserves 1/28/2022

    Dispersion of gums and thickeners such as pectin using conventional agitators can give rise to several problems. A high shear mixer can dramatically reduce processing times, improve product quality and eliminate the need to premix powders.

55. Manufacture Of Plant-Based Milk Alternatives - Non-Dairy Milk Processing 1/27/2022

    Using the right mixer throughout the manufacturing process for a range of non-dairy milk can solve problems such as grinding nuts, oil seperation, particle size, powder disspersion, and creating emulsions.

56. Recycling Frying Oil In The Snack Industry 1/26/2022

    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.

57. Avoid Mixing And Crystallization Challenges In Honey Manufacturing 1/26/2022

    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.

58. Jelly Manufacturer Cuts 20% Of Pectin From Formulation With Mixer Solution 1/25/2022

    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.

59. Mayonnaise Mixing For Small Scale Production 1/25/2022

    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.

60. Food Service Company Uses Mixer And Homogenizer Combination To Avoid Equipment Clogging 1/21/2022

    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.