Twin-shaft mixer from amixon® for baking agents, fat coatings and snack products

The twin-shaft mixers from amixon® were developed for baking agents, fat coatings and snack products. The raw materials used are powdery, dusty and coarse-grained as well as sensitive. There are also fats, shortenings, baking extracts, lecithins, oils and liquid flavors which are contained in the powder mixture quickly and homogeneouslydistributed in the powder mixture. The end product remains cool thanks to minimal energy input. Depending on how the mixer is operated, the end product is a bulk material, a doughy mass or "moist and flaky".

Sheathing degree up to 100%

The mixer can also coat crystalline goods such as ground sugar, salts or trace elements with fat. The degree of sheathing can be up to 100%. The greases are sprayed into the mixing chamber and distributed by high shear blades. The mixing and wetting process can be carried out in batches or continuously. On request, the product can be cooled cryogenically with liquid nitrogen or CO2. The end product is homogeneous, evenly granulated, dust-free, easy to dose and convenient to fill.

Cross-flow for almost all product consistencies

The mode of operation can be deduced from the helix-like mixing tools. They convey the goods upwards in the periphery and downwards in the center of the mixing area. The result is an intensive cross-flow of the product flowing upwards and downwards. This type of flow generation is universally applicable for almost all product consistencies: dry, moist or wet powder and even pastes and doughs. This involves a three-dimensional random distribution. This is independent of the filling level, the rotational frequency and any differing component properties such as particle size, density, cohesion, adhesion or viscosity. The mixer rotation frequency can be reduced for particularly fragile goods or dust-explosive conditions: The mixing process takes place without any loss of quality, even when the mixing tools rotate slowly.