amixon® Blog

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.