Specialised Technology Mixers for Spice Blends
Mixed spices are homogenised – refined with liquid aromas and are processed for the manufacture of sausages, marinades, ketchup, pizza toppings, ready-made meals, frozen and tinned food.
In the amixon mixer, high-viscosity liquid components much as oil, fat, lecithin, spice extract and syrup are distributed in a micro fine process in salt, dextrose or grain derivatives. This takes place in a deagglomeration process with a high energy input. Dried vegetables air-dried or freeze-dried – and visible spices are finally added. The second step of homogeneous distribution takes only a few seconds. This enables an easily flowing, dust-free and homogeneous mixture, mentions the firm. Its appearance is natural and appetising.
According to the company, with amixon mixers one is able to obtain technically ideal mixtures, which are practically not improvable. This applies to almost all dry materials, moist and wet goods. Furthermore, the filing level of the mixer can vary from approx. 10 % to 100 %. With only one mixer one can not only homogenise very gently, but also intensively deagglomerate with an extremely high degree of energy input. The mixers can empty themselves to a large extent. In particular by means of the patented Com Disc system, the residual emptying degree can be up to 99.99 %.
Hall 1 / Booth 304