Food Milling

Made to Order: Milling Nougat and Almonds with an Oscillating Sieve Mill

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The Advantages of Oscillation

Thanks to the continuously variable speed and an exceptionally low force impact, the product can be gently conveyed through the sieve. Adjusting certain process parameters to match the changing production environment is easily accomplished: through the acceleration of the oscillatory movement of the variable angle, setting the rotor/sieve interval, and stepwise readjustment of the oscillation amplitude, which leads to uniform wear on the rotor. Oscillation rather than rotation has other advantages as well: the stepwise readjustment of the oscillation amplitude keeps maintenance costs down. Furthermore, thanks to construction measures such as the seamless integration of the discharge hopper in the housing as well as the seamless transitional regions in the interior of the housing and around the gaskets, the mill is very easy to clean.

After the nougat experiments, the chocolate maker decided to integrate the Oscillowitt in its production. In the client´s process the various ingredients are first mixed into a homogeneous nougat mass, which is poured to form a 2,40 x 1,00 m nougat sheet and then pre-crushed into 10 cm2 pieces. These pre-crushed pieces are fed by a conveyor belt into the mill and then sized. Shaker sieves located at the outlet of the mill first sort out the 2–4 mm fractions, then the < 2 mm fractions, and lastly the < 1 mm fractions.

Gentle Milling for High–Quality Food Products

The gentle vibration of the rotor at the rate of 113 oscillations per minute, the enormous diversity of possible settings, the modular construction, and the large selection of a wide variety of sieves make this special sieve mill suitable for universal use — something that both chocolate and marzipan makers who use nougat and almonds as flavorings in their products have discovered. ●

* The author is Marketing Director, Frewitt SA, Granges-Paccot/Switzerland.

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