The quality of a powder or a powder mixture is first determined by the purity and effectiveness of the ingredients. A powder is more effective the more specific surface area it has; that is, the finer it is ground. This means that the finer it is ground. For example, small quantities of a color pigment should be sufficient to color several tons of facade plaster homogeneously. Small amounts of a spice mixture should be enough to create the meat taste of vegan meatballs.

In addition to the effectiveness of a powder/powder mixture, secondary properties are also important. For example, when the powders are processed industrially. When instant drink mixes such as cappuccino or iced tea are bottled in sachet. When tea is filled into sachets, the filling process takes place at high speed. The powder mixture must be consistently free-flowing and dispensable. In addition, the mixture must be as dust-free as possible, otherwise the sealing of the sachets would not work successfully.

Powders can be made dust-free if they are enlarged to stable agglomerates. Then they usually flow better. Dust can also be reduced by moistening the powders. However, they flow less well the more humid they are. In many cases, liquid components have to be distributed into a mixture. Then each particle should be moistened with a proportional amount of the liquid. Usually, this also worsens the flow behavior of the powder. The liquid phase promotes the adhesion of the particles. Unintentional caking can occur.