These are all the posts that have been tagged with mixing.
A new generation of extrusion equipment for the snacks industry was showcased by Baker Perkins at the recent Snackex trade show in Austria.
Netzsch Confectionery has developed what it claims is the world’s first cleaning in place (CIP) conch, offering new possibilities for the production of confectionery masses.
Baking, patisserie and chocolate ingredients business Puratos has launched three new baking mixes to enable high street and small industrial bakers to personalise their breads, allowing them to create multiple bread varieties.
As the industry gears up for the international processing and packaging fair Interpack, Confectionery Production takes a look at what will be on show.
Silverson Machines has released a series of new ‘How to’ videos to demonstrate and instruct how to get the best results from key food ingredients, including xanthan gum.
GEA has completed its entry into the bakery market by closing its acquisition of Imaforni, an Italian supplier of advanced lines for crackers, soft and hard biscuits.
US-based confectionery coating and glazing business Capol has introduced two new organic candy products.
Pecan Deluxe Candy is starting 2016 with a significant (undisclosed) investment in new premises half a mile from the company’s factory, but closer to primary access routes and with potential for expansion, the company says.
Cama has developed the IG 270, a new modular robotic loading unit, for a prominent US customer.
Polin has developed a range of planetary mixers for larger and industrial bakeries that offers a practical and cost effective solution for high volume planetary mixing applications.
Nestlé’s Fawdon factory in the UK is using a new anaerobic digestion system to turn chocolate and sugar confectionery waste from the site into renewable energy and clean water. The system involves mixing rejected chocolates and sweets that are not suitable for sale with waste residues such as starch and sugar and partially dissolving them […]
Consultant Bill Edwards discusses the methods used to produce aerated sugar confectionery. Aeration is a process that dates back to the origins of sugar confectionery.
Keith Graham, marketing manager, Baker Perkins, discusses the role of manufacturing processes in meeting an increasing demand for taste, texture and convenience in the savoury snack market.
Baker Perkins has extended the appeal and diversity of lollipop production by developing one-shot technology for depositing double-ball lollipops on its ServoForm range of depositors. This is the latest development in Baker Perkins’ expansion of product potential in the lollipop sector. Totally spherical, conventional ball and flat lollipops, plus shaped, 3D and embossed versions of […]