Prepare baking agents in amixon® precision mixers

Inject liquids in a targeted manner and distribute them homogeneously

Baking improvers are highly complex powdered mixed concentrates consisting of more than 10, sometimes even more than 50 different components, which also include liquid additives such as fats, oils, water, molasses, lecithins, syrups, honey, baking extracts, etc.

A welcome side effect is that the more liquid admixtures are mixed in, the lower the dust content of the baking agents. However, if the proportion of liquid is too high, or if the baking agent heats up during mixing, its flowability and dosing properties will deteriorate. The baking agent might even clump after packaging.

A precision mixer for baking agents must work particularly efficiently.The ideal mixing quality of the baking powder must be achieved quickly and with minimum energy input.

The way the liquid is mixed in also affects the final product. Liquid additives can occasionally produce agglomerates in the baking agent, which should generally be avoided. Agglomerates affect the appearance of the baked product. The way liquids are added during mixing determines the consistency of the mixture.

amixon precision mixers offer particular advantages for the user: Some baking agents are wetted only with very small additions of liquid. As a rule, the components of the baking mixture have different affinities for the liquid phase. Some are hydrophilic or even absorbent, others may be hydrophobic. In this case, the distribution of the liquid in the powder is of particular importance, because each particle should be wetted with the proportion of the liquid that corresponds to the formulation. The use of two-substance nozzles is recommended here.The introduction of highly viscous substances into the powder is also possible with amixon® mixers.

In this blog you will learn more about mixing techniques for baking agents.