amixon® Blog

Homogenizing large volume flows with amixon® mixers: Modern crop protection chemicals are the results of many successive synthesis stages. In the mixer, the final preparation takes place before the powders are packaged. Then wet cleaning takes place. The claim is 0 contamination!

The "powder mixing" process technology is always coupled with a wide variety of side effects. This can be seen if you look at individual mix particles microscopically. Sometimes the side effects are desired, sometimes undesired. The accompanying operations/side effects are called different names in some industries, although…

Dr Samir Charrak and his wife Monika, both managing partners of Charrak Nutrition GmbH based in Ramstein-Miesenbach and owners of the "Dr. Almond" brand (https://lowcarb-glutenfrei.com), have made it their goal, quote: "to develop healthy foodstuffs – without gluten, without soya and with very little carbohydrate – that…

In principle, enzymes are indispensable for the production of high-quality baked goods. Flours such as amaranth flour, buckwheat flour, barley flour, oat flour, millet flour, corn flour, quinoa flour, rye flour and wheat flour can be made low-germ by thermal action. The enzymes in the flour are then largely deactivated.

KoneSlid®: Mix powder in seconds and discharge it just as quickly and completely.

amixon® mixers play an important role worldwide in the processing of baking agent ingredients. This also applies to the production of spice mixtures, breadcrumb coatings and instant ready meals.

Prepared bakery mixes as well as finished bakery products can be purchased from bakery product factories. Appropriate blending and filling facilities are installed there.

Established meat processors and start-ups alike are pursuing the idea of producing sausage, meat and barbecue products from plant-based raw materials.