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What do you recommend when powdery substances are modified or newly developed? ... or if a powdery product should be produced with a new process technology? How can you pilot the transition from laboratory scale to industrial scale? We are approached with these questions from a wide variety of industries.
The product spectrum of spice factories extends far beyond spices, spice mixtures and spice preparations. It actually concerns everything that the nutrient industry needs. This even includes powdered starter cultures. amixon® mixers can homogenise gently and deagglomerate intensively with high energy input.
The use of optical scanning systems and articulated-arm measuring systems accelerates our manufacturing processes. As part of our quality assurance, we collect highly precise measurement data from the finished machines. We can also measure the free-form surfaces of our mixing tools to an accuracy of a tenth of a millimetre.
The real innovation of the amixon® AM-type mixer does not only lie in the conical floor, but also in the innovative SinConvex®-mixing tool. The design allows ideal mixture qualities to be achieved even from a filling level of just 5 percent.
The subject of the interview includes interesting questions about meat processing, spices, spice factories and product developments in the butcher's trade. The questions were addressed to a master butcher from Lower Saxony, Germany.
The value of herbs, spices and spice mixtures increases with each refining step. amixon® mixers, sterile reactors and vacuum dryers are in use in many spice mills, spice factories and food processing plants around the world. Every amixon® process step is characterised by efficiency and hygiene.
amixon® mixers are frequently used in the production of dietary foods. Trace elements, vitamins, probiotics, polyphenols, flavonoids, carotenoids, collagen peptides, omega fatty acids etc. are added to the powdered nutrient.
Various powder components are prepared. Premixes (the premixes are highly concentrated) and main mixes are produced from these. If premixes and main mixes are produced in the same mixer, the mixing process is shortened. The bacterial load is reduced.
Sophisticated ready-made baking mixes include many ingredients. Such mixture enable even inexperienced consumers to produce high-quality baked goods. The easier it is for the consumer to achieve a good result, the more complex the product developments are. They only make economic sense if they can be scaled up industrially.
