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mixing

These are all the posts that have been tagged with mixing.

Netzsch presents first CIP conch

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.

Puratos adds to baking mix range

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.

A look at Interpack

As the industry gears up for the international processing and packaging fair Interpack, Confectionery Production takes a look at what will be on show.

GEA completes entry into bakery market

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.

Pecan Deluxe adds capacity in Europe

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.

Industrial bakery mixers

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.

More efficient anaerobic digestion

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 […]

Light and airy

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.

Process control

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.

One-shot lollipop technology

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 […]