FOOD BLENDING CASE STUDIES
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![Queso cheese sauce GettyImages-184395036]( "National Fast-Food Chain Supplier Improves Efficiency With Mixer Selection")
National Fast-Food Chain Supplier Improves Efficiency With Mixer SelectionAfter 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.
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![Silverson]( "Hospital Saves Money By Mixing And Producing Soups In House")
Hospital Saves Money By Mixing And Producing Soups In HouseBy 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.
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![Potato chip food manufacturing GettyImages-155138828]( "Recycling Frying Oil In The Snack Industry")
Recycling Frying Oil In The Snack IndustryA 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.
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![Jelly jam GettyImages-610751534]( "Jelly Manufacturer Cuts 20% Of Pectin From Formulation With Mixer Solution")
Jelly Manufacturer Cuts 20% Of Pectin From Formulation With Mixer SolutionA 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.
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![Problem Solution Puzzle]( "Food Service Company Uses Mixer And Homogenizer Combination To Avoid Equipment Clogging")
Food Service Company Uses Mixer And Homogenizer Combination To Avoid Equipment CloggingA 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.
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![Cookie GettyImages-910575666]( "Biscuit Manufacturer Improves Powder Incorporation")
Biscuit Manufacturer Improves Powder IncorporationThis manufacturer found a solution for incorporating whey powder and egg powder into water correctly while also correcting aeration and foaming issues.
FOOD BLENDING WHITE PAPERS & ARTICLES
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Best Practices For Conducting Virtual FAT's In Food Manufacturing
When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.
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![stepsincreaseenergy_efficientmixing.jpg]( "5 Steps To Increase Energy-Efficient Mixing")
5 Steps To Increase Energy-Efficient MixingMixer testing simulation trials are necessary to confirm the suitability of a specific mixing strategy. Explore five ways to increase energy efficiency in new and existing mixing processes.
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![ROSS_processblue]( "Solutions To Batch Mixing Issues")
Solutions To Batch Mixing IssuesMixing processes vary from one application to another and there are no fix-all solutions.This white paper presents some strategies for improving commonly encountered batch mixing problems.
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![EfficientPowder.jpg]( "Efficiencies In Powder Dispersion For Manufacturers")
Efficiencies In Powder Dispersion For ManufacturersUniformly dispersing powders into a liquid batch in a practical amount of time is a common problem for F&B manufacturers. This white paper explores five tips for dispersing powders more efficiently.
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How To Optimize Solid-Liquid Mixing
This paper provides practical information on the efficient use of specialty mixing equipment for the preparation of low, medium and high viscosity solid-liquid mixtures under low and high shear conditions.
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BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices
Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.
FOOD BLENDING PRODUCTS
A new design for vacuum and pressure applications has been introduced. The Blenders can be constructed in materials of construction to suit the application...
The latest development in high shear lab mixing – the new Silverson L5M-A – is ideal for all laboratory work, research and development, QA analysis and small scale production in all industries.
The Charles Ross and Son's Ribbon Blender range in capacity from 1/2 cu. ft. to 515 cu. ft. capacities. Ross Blenders are stocked and are constructed in carbon and stainless steel. Standard and Sanitary models are available to meet special production requirements.
Silverson Mixer Homogenizers are fast and efficient and are capable of producing a fine droplet or particle size, typically in the range of 2 – 5 microns. This degree of homogenization is suitable for the vast majority of products, such as sauces and flavor emulsions, creams and lotions.
The ROSS Model HSM-405SC-25 is an inline high shear rotor/stator mixing system incorporating SLIM (Solids/Liquid Injection Manifold) Technology. Unlike conventional eductors, the unique SLIM rotor/stator generates a powerful vacuum without the aid of external pumps and pulls powders directly into the mix chamber, promoting instantaneous wet out under high shear conditions. Mounted on a multipurpose skid with load cells, actuated valves and level switches, the pictured HSM-405SC-25 recirculates into a 400-gallon jacketed tank and is controlled from a 15” industrial PC with Windows.
V-Blenders designs are most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being split and intermixed as the shell rotates.
FOOD BLENDING NEWS
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New SanStar Mixers From SPX Are Designed For Demanding Sanitary Applications12/9/2014
PX introduces the new SanStar SSi (Stainless Steel inline) sanitary mixer from its Lightnin brand.
ABOUT FOOD BLENDING
Industrial food blending usually refers to the process of mixing two distinct solids or mixing of bulk solids with small ratios of liquids. Blending and mixing are interchangeable terms. However, blending is generally more gentle than mixing, which is why it’s technically different. The outcome of blending is to take two or more pure elements and combine them into a new product where samples of it will contain the same ratio of the elements that were combined to be blended.
Examples of products created from mixing solids in food manufacturing include: cake mixes, coffee, tea, beverage powders, ice-cream mixes, yogurts, spices, flours, trail mixes, and cereals.
Examples of or products created from mixing solids with liquids in food manufacturing include: confectionary, pasta, ready-to-eat cereals, pet foods, and dairy products.
Blending equipment is offered in various styles. The style that your food-making operation needs will be based on many different factors, such as, but not limited to: what products are being blended, efficiency, batch size, the facility’s available manufacturing space, preciseness of the blend, energy costs, discharging options, cleaning, and sanitation options.
The most-common styles of blending equipment are:
- Ribbon Benders — are the most-popular blenders. They use helical ribbons, accommodate larger batch sizes, are very versatile, and cost efficient.
- Vertical Blenders — are cone shaped and designed for vacuum operations. These blenders are easy to clean, are gentler than horizontal blenders, and have virtually 100 percent discharge.
- Tumble Blenders — are double-cone shaped and rotate on a horizontal axis. These blenders are generally used for precise blends and thorough blending of powders.
- Paddle Blenders — These blenders use multiple paddles as agitators and accommodate larger batch sizes. They also have very low shear and generate very minimal heat.
After choosing the style of industrial food blender that will suit your company’s food-processing requirements, it will be equally important to make sure the ribbons, paddles, rods, and shafts are matched to the physical properties of the elements being blended. This is imperative to ensuring better efficiency and reducing maintenance downtime.