Food Blending Equipment, Bulk Blending, Dry Blending and Blending Machines news and information Food Blending Equipment, Bulk Blending, Dry Blending and Blending Machines news and information

FOOD BLENDING CASE STUDIES

  • Progressing Cavity Pump Solves Long-Term Dairy Product Pumping Problem
    Progressing Cavity Pump Solves Long-Term Dairy Product Pumping Problem

    For a major, Wisconsin-based dairy products company, a progressing cavity pump handled the difficult task of transferring sweetened condensed milk out of flash coolers — solving a 25-year-old pumping problem. The NEMO pump provided by NETZSCH features a flexible rod design that eliminates the need for lubrication and protection against mechanical damage or corrosion. Since its installation, the pump has significantly reduced pump downtime, resulting in time, labor, and money savings.

  • Traditional Medicinals Find The Answer To Move Blended Product Gently
    Traditional Medicinals Find The Answer To Move Blended Product Gently

    With over 34 years in the herbal supplement arena, Traditional Medicinals has combined the ancient art of traditional formulating with the most modern scientific methods of quality assurance and production, and remains dedicated to preserving earth’s natural resources, both human and natural.

  • Edward B. Beharry & Co. Ltd. Utilizes Unique Mixer And Mills To Spice Things Up

    With over 30 years of continued success with Kemutec Powder Technologies fine grinding and sifting equipment, the Edward B. Beharry & Co. Ltd. returned to Kemutec to refit their Georgetown, Guyana plant. Seeking ISO accreditation for their spice manufacturing process, they needed to automate and modernize their existing plant equipment while maintaining their high quality finished products. By Kemutec Powder Technologies

  • Blender Loading System Upgrade Meets New Production Requirements

    Desired increases in production rates and some changes in products forced a major food processor and packager in the Northeast to consider upgrading some of its material handling and processing operations. By VAC-U-MAX

  • Innovative Vacuum Blender Doubles as a Highly Efficient Extraction Unit
    Innovative Vacuum Blender Doubles as a Highly Efficient Extraction Unit

    Oleoresin extraction, the starting point for many varieties of flavor development, is a long, labor-intensive and costly process...

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FOOD BLENDING WHITE PAPERS & ARTICLES

  • BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices
    BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices

    Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.

  • Food Blending & Mixing 101: How The Right Processes Create Your Ideal Product
    Food Blending & Mixing 101: How The Right Processes Create Your Ideal Product

    Food blending and mixing processes are here to stay. The growth of dairy, chemical, and food reconstitution has forced food product offerings to evolve into what they are today. If the customer isn’t reconstituting, they are probably adding ingredients or batching different recipes. That said, versatility and speed are the two most important factors that manufacturers must address in the blending and mixing sector.

  • Sanitary Mixer Design: Factors To Improve Productivity And Decrease Costs
    Sanitary Mixer Design: Factors To Improve Productivity And Decrease Costs

    It’s time to come clean; sanitary mixer impeller design can be very difficult. This article aims to provide a few pointers for purchasing food-grade mixing machines, including ways identify the critical issues of mixing equipment and suggestions to narrow down the design and ensure a smooth cleaning experience.

  • Efficiencies In Powder Dispersion For Manufacturers
    Efficiencies In Powder Dispersion For Manufacturers

    The inability to uniformly disperse powders into a liquid batch within a practical amount of time is an all-too-common mixing problem that impacts productivity, labor costs, and power consumption. This white paper explores five tips for dispersing powders into liquid more efficiently.

  • K-Tron Delivers Accurate Powder Blends To Roasted Peppers
    K-Tron Delivers Accurate Powder Blends To Roasted Peppers

    Established in 1922, the Mancini Packing Company located in Zolfo Springs, Florida, has been providing premium quality roasted and fried bell peppers to the United States market for decades. By Sharon Nowak, Business Development Manager for Food and Pharmaceutical, K-Tron

  • How A Process Control System Can Help Increase Profits
    How A Process Control System Can Help Increase Profits

    Creating an efficient mixing or blending system is a balancing act. Throughput must be balanced against batch size, agitator sizes, motor sizes, shear and tip speeds, viscosity, the thermal capacity of your product, energy costs, labor costs…and many other variables.

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FOOD BLENDING PRODUCTS

ZSK MEGAVolume PLUS Twin Screw Compounder Food Extruder ZSK MEGAVolume PLUS Twin Screw Compounder Food Extruder

The food market used to be our home ground. This is where we have our roots. Under the name of Werner & Pfleiderer, we continuously set new standards in food extrusion with products from the UK dough kneader to the Continua cooking extruder.
 

Double Cone Blender For Manufacturing Double Cone Blender For Manufacturing

Ross Double Cone Blenders design is most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being intermixed as the Double Cone rotates. Normal cycle times are typically in the range of 10 minutes, however they can be less depending on the difficulty of blending.

Lab Vertical Blender Lab Vertical Blender

This Lab Vertical Blenders are designed for vacuum operation and includes a jacketed vessel wall for heating and cooling

V-Blenders V-Blenders

V-Blenders designs are most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being split and intermixed as the shell rotates.

Metering Ingredients For Snack Mixes Metering Ingredients For Snack Mixes

Multi-component snack mixes are becoming popular quick snack options. K-Tron has supplied a variety of weigh belt feeder / system combinations for the metering of these components into the mix prior to the packaging line.

Batching & Transfer Of Food Ingredients To Mixers Batching & Transfer Of Food Ingredients To Mixers

The manufacture of any blended food product typically involves the intermediate process steps of transfer and weighing or “batching” of individual ingredients based upon their weight percentage in a blend.

Extruder For Flours And Starches Extruder For Flours And Starches

The production of pre-gelatinized flour and starch with a ZSK twin screw extruder from Coperion offers considerable cost advantages in comparison with conventional mixing boilers and roller dryers.

Ross Ribbon Blenders Ross Ribbon Blenders

Ross Stocks New Stainless Steel Ribbon Blenders in many sizes from 1 through 120 cu.ft.

 

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ABOUT FOOD BLENDING

Industrial food blending usually refers to the process of mixing two distinct solids or mixing of bulk solids with small ratios of liquids. Blending and mixing are interchangeable terms. However, blending is generally more gentle than mixing, which is why it’s technically different. The outcome of blending is to take two or more pure elements and combine them into a new product where samples of it will contain the same ratio of the elements that were combined to be blended.   

Examples of products created from mixing solids in food manufacturing include: cake mixes, coffee, tea, beverage powders, ice-cream mixes, yogurts, spices, flours, trail mixes, and cereals.

Examples of or products created from mixing solids with liquids in food manufacturing include: confectionary, pasta, ready-to-eat cereals, pet foods, and dairy products.

Blending equipment is offered in various styles. The style that your food-making operation needs will be based on many different factors, such as, but not limited to: what products are being blended, efficiency, batch size, the facility’s available manufacturing space, preciseness of the blend, energy costs, discharging options, cleaning, and sanitation options.

The most-common styles of blending equipment are:

  • Ribbon Benders — are the most-popular blenders. They use helical ribbons, accommodate larger batch sizes, are very versatile, and cost efficient.
  • Vertical Blenders — are cone shaped and designed for vacuum operations. These blenders are easy to clean, are gentler than horizontal blenders, and have virtually 100 percent discharge.
  • Tumble Blenders — are double-cone shaped and rotate on a horizontal axis. These blenders are generally used for precise blends and thorough blending of powders.
  • Paddle Blenders — These blenders use multiple paddles as agitators and accommodate larger batch sizes. They also have very low shear and generate very minimal heat.

After choosing the style of industrial food blender that will suit your company’s food-processing requirements, it will be equally important to make sure the ribbons, paddles, rods, and shafts are matched to the physical properties of the elements being blended. This is imperative to ensuring better efficiency and reducing maintenance downtime.