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Milk powder mixing Equipment

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Basically, to make milk powder, you need to remove the water content from the liquid milk and turn it into powder. How to do it? After pasteurizing and homogenizing the milk, milk’s water content is removed through filtration, evaporation, and drying. You have then to cool and sieve it before filling the containers. Here's how you get milk powder.

Milk powder

Several issues often arise when your process requires batch-wise mixing of powders into liquids.  The mixing process can be slow, dust and liquid solvent may be released to the surrounding work area, agglomerate powder masses may form and the ratio of ingredients may be inconsistent.  The right equipment is needed to address all of these issues and improve the efficiency and quality of your process.
<h2>Reliable batch mixing improves process quality and efficiency</h2>
The CMX 2000 inline batch mixer from IKA incorporates powders into liquids and mixes these materials reliably and consistently in a batch process. Its multi-level design and unique pumping stage enables processing of high viscosity products without any additional aggregates. The system is usually supplied with a solid material dosing feeder and mixing containers.

Depending on the application and the requirements of the customer, the solid material can be fed via a bulk bag unloader, a funnel, sack-emptying boxes or directly from the bag via a suction lance.  Units are available with typical batch sizes from 2 to over 5.000 liters.

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Inline batch mixer for solids and liquids

<span style="font-weight: 400;">Biotech and pharmaceutical development programs often require a mixing method that achieves both particle size reduction and complete cell lysis. When piloting production systems, it’s vital that you have complete control over the pressure to accommodate all cell types, and that the results of testing are completely scalable to full production.</span>
<h2>High-pressure homogenizer offering all configurations</h2>
<span style="font-weight: 400;">The DeBEE 2000 from BEE International is a complete pilot solution for high pressure homogenization in a highly compact format. Offering user-adjustable pressure control from 5,000 to 45,000 psi, the unit is suitable for a wide range of pharmaceutical and biotechnology applications and its modular design means lower costs of maintenance and repair.</span>

<span style="font-weight: 400;">This pilot unit also offers a wide range of options to suit all process and budget requirements, including Dual Feed, Dual Jet, control of cavitation, shear and impact and secondary additive feed for particle synthesis.</span>

<span style="font-weight: 400;">PLC control and HMI touch screen provide simple monitoring, and the unit is designed to be easily cleaned (Clean in Place) and portable.</span>

High pressure pilot homogenizer

<span style="font-weight: 400;">Offering lab-scale to small pharmaceutical production scale output for in one unit means maximum cost-benefit when acquiring a homogenizer. Capable of achieving a range of processes including cell disruption, particle size reduction, creating stable nano/micro emulsions and working with polymers and liposomes, this benchtop scale unit can operate at up to 15 litres per hour capacity, yet still offer lab quality results.</span>
<h2>Air-operated, compact, bench-top homogenizer suitable for a broad range of applications</h2>
<span style="font-weight: 400;">The Micro DeBEE from BEE International is a compact, laboratory-scale homogenizer that can also be used for small-scale production. This is an air-powered unit that can process as little as a single 5ml sample, up to as much as 15L per hour, offering exceptional flexibility.</span>

<span style="font-weight: 400;">Features that make it an excellent R&amp;D machine include maximum pressure of 45,000 PSI/3100 bar (at 150 PSI, 55 CFM). In addition, the back pressure can reach 5,000 PSI/350 bar, but this is adjustable to your specific process.</span>

Micro DeBEE is simple in operating, and exceptionally easy to maintain and clean (with no disassembly required), adding further to the value proposition.

High pressure air powered laboratory homogenizer

From food to pharma, homogenization is an essential step in the production process that provides uniformity to the product by improving its physical properties. If not homogenized, the fluid product might degenerate over time, leading to the formation of sediments and phase separation. This will lead to the loss of desirable product properties like uniformity, viscosity, consistency and reduced shelf life. 
<h2>Reducing product particle size using cavitation provides fluid stability</h2>
High Pressure Industrial Homogenizer from HOMMAK facilitates permanent homogenization of heterogeneous fluid products like milk, fruit juices, creams, ointments and more. The homogenization effect is achieved by reducing the product particle size through cavitation, shear force, impact velocity and turbulence effect under pressure, thereby preventing phase separation in the product.

The homogenizer consists of two main elements – the compression block and the homogenization unit. As the name suggests, the compression block compresses the ingredients under high pressure. The homogenization unit micronizes the decomposed particles to the specified size per the product.

The equipment's design and manufacturing considerations like capacity, pressure, material selection and valve design are tailored to its specific industrial application.

Pilot plant homogeniser

In the production of margarine, shortening, or other fat-based formulations, the accurate and hygienic addition of powdered ingredients like milk powder or salt poses a significant challenge. Ensuring precise incorporation into the aqueous phase without contamination is crucial for maintaining product quality.
<h2>Incorporates powdered additives hygienically and efficiently</h2>
The powder addition system by CHEMTECH (Omnia Technologies) facilitates the precise addition of powdered ingredients into oils and fats. It features hygienically designed powder tables and self-priming circulation pumps. These pumps draw the powders into the liquid recirculation loop, ensuring even distribution without manual intervention. This technology is essential for the continuous and contamination-free mixing of powders such as milk powder and salt into aqueous phases, crucial for industries like margarine, shortening, and other fat-based products.

Powder addition system for oils and fats

In the chocolate manufacturing industry, the challenge of integrating mixing, refining, and conching processes often arises. This includes achieving the correct texture and flavor in a single, consolidated process, and managing moisture and fineness consistency for a high-quality end product.
<h2>Combine mixing, refining, and conching processes</h2>
The MacIntyre Refiner/Conche by Hamburg Dresdner Maschinenfabriken GmbH is an all-in-one system that performs the functions of a pre-mixer, refiner, and conche. It is available in three versions: Duplex refiner/conches with 3000 kg & 5000 kg capacities, Universal refiner/conches with 500 kg to 3000 kg capacities, and a Laboratory refiner/conche with a batch size of 45 kg. The universal system is ideal for processing dry and low-fat (>24%) products, making it perfect for 'free-from' recipes or formulations with sugar substitutes. Distinguished by its minimal labor requirements and unmatched ease of operation, it efficiently reduces moisture to less than 0.5% if necessary and offers an adjustable fineness range down to 18 µm. The Duplex version features a longer cylinder and double spider wheel arrangement, enhancing cooling efficiency and thermal conductivity, which results in shorter cycle times and a larger surface area for the removal of volatiles, acidity, and moisture. Key applications include refining cocoa nibs to cocoa liquor and mixing it with additional ingredients such as sugar and milk powder, followed by refining the pre-mix to the desired final fineness and developing the finest flavors during the conching phase.

Chocolate refiner and conche solution

Yogurt makers start with raw milk from animals like cows and goats and produce yogurt by standardizing milk, reducing fat content and increasing total solids before pasteurizing to remove harmful bacteria. After pasteurization, the milk undergoes homogenization to make it smoother and more consistent. The milk then receives yogurt cultures, and the product undergoes a fermentation process. Finally, you can cool and refrigerate the yogurt and prepare it for packing.

Yogurt

You usually make grated cheese from hard cheeses, like Cheddar, Parmesan, Edam, Red Leicester, etc. The process starts with processed cheese, in blocks or sliced, fed to the grating machine. After that, you mix it with ingredients that prevent molds from occurring and to reduce the grated cheese moisture. Then you dry the grated cheese and weigh it before it is ready for packing.

Grated cheese

Making.com is a new online platform that helps makers find production technology quicker by grouping it around the products they make.

Reducing water use is essential to secure access to fresh water, protect ecosystems, and lessen the effects of water shortages. For instance, the dairy industry, which uses large volumes of freshwater, urgently needs innovative fixes.


<h2>Looking for remedies for better water footprint comprehension</h2>
<a href="https://www.gea.com/en/">GEA</a> in collaboration with the <a href="https://www.prototype.club/">prototype.club</a> is looking for solutions to minimize freshwater usage in dairy plants. The concepts should contribute to sustainable water management practices and give an overview of the entire cycle. The challenge winner has a chance to develop the innovative prototype or concept together with GEA in 100 days.

If you make it to the top 3, you can present your solution at the <a href="https://www.anugafoodtec.com/">Anuga FoodTec</a> stage on the 20<sup>th</sup> of March 2024.

<a href="https://www.prototype.club/dlg-prototype-club/#gea">Apply now</a> to become a trailblazer in the industry.

Streaming towards zero: minimizing freshwater in the dairy industry

Food

Milk can be consumed as a stand-alone product (whole, low-fat or skim) or can be the starting point for food industry products such as cheese, butter, yogurt, condensed milk, and ice cream. In order to process milk and other dairy products, you need specialized dairy production equipment which then encapsulates different processes such as pasteurization, homogenization, and fermentation.

Dairy

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

When sealing large bags containing bulk products, a sealer must be reliable to keep the MAP safe in order to avoid products going to waste due to subpar sealing quality. Manual operation for sealing is still very common in the industry, but it is prone to error and inconsistent output. Automating the sealing process can minimize operator error and produce consistently secured sealing.


<h2>Automated complete sealing by single-button operation</h2>
The Automatic Spout Sealer, from Somsix, is a sealing system for large bags used in industrial applications. The system features automated, user-friendly controls where the sealing settings can be preset for a consistent output in every cycle. This method significantly reduces operator error over manual hand-operated sealers. The operator simply positions the spout in the seal mouth and presses one button to execute the sealing process, including the cooling necessary after heating for a complete and secured seal.

Automatic FIBC Sealing machine

Manufacturers requiring big bag packaging have specific sizes, shapes, and material requirements to ensure their products can be handled safely during transportation and storage. However, the FIBC manufacturing process is only sometimes considered sustainable since these big bags are made of polyethylene, which is difficult to recycle. An ideal solution would be working on preventing waste by producing custom-made big bags of the exact right sizes and shapes required by the manufacturer to save on excess offcuts and material costs and minimize production waste.
<h2>Preventing 10-20% of waste by producing big bags in custom shapes, sizes, and material</h2>
Masterpack Group, a leading expert in innovative packaging solutions for bulk materials, designed custom big bag containers used as packaging that provide increased protection, prolong product shelf life, and optimize storage space. FIBCs are available in different shapes, such as circular or U-shape. They can be equipped with specific liner materials like conductive, aluminum, anti-static, dissipative, metalized OPP, or whichever is best for your product. Liners also help protect products from oxygen, moisture, and other possible contaminants while providing safe filling and discharge. The FIBCs are hygienic, and the PE films used as liners are designed and fabricated according to the correct size, not cut to shape from a big tubular PE film. This method minimizes waste in the production of each liner.

Modified Atmosphere Big Bags

Products packed in large bulk bags, such as FIBCs, require vacuum pressure and accurate oxygen or nitrogen content control. Modifying the atmosphere inside the packaging by lowering oxygen levels to 1% or less can protect the products from molds and other microorganisms, as well as insects and rodents, resulting in a prolonged product shelf life.


<h2>Creating an atmosphere with oxygen levels below 1% inside your bulk bags</h2>
The Vacuum and Gas Injection Machine, from Somsix, is a system used to create the optimum atmosphere conditions inside FIBCs or large bags during the packaging of bulk products. The unit allows the operator to create a vacuum and insert the necessary gases in a single cycle to increase productivity. The procedure is done by removing air from a sealed container before injecting essential gases like oxygen, nitrogen, or carbon dioxide into that container. It can also reduce oxygen levels in FIBCs down to 1% or lower in a very short time.

The system has an integrated leak test at the end of each cycle to automatically check for possible leaks in every bag. This feature prevents costly and time-consuming errors. The entire system is built based on food-grade standards guaranteeing hygienic operation.

Vacuum and Gas Injection System for FIBCs

From being grown in the field to roasting and slicing, the manufacture and processing of almonds is a multi-tiered operation. After removing their hull, also known as almond hulling, you can process almonds in various ways to achieve the requested consistency. Whether you chop the almond, finely mill them or turn them into almond milk, they require special care and equipment for nut processing.

Almonds

Pistachio nuts offer several health benefits and are very nutritious. The most common way they are enjoyed is when they are roasted or eaten raw. Generally, pistachios are harvested when the shell splits. They are mechanically shaken and caught in a tarp. Furthermore, you can hull and dry them properly before roasting. To achieve all of this, you will need special pistachio processing equipment

Pistachios

Cashews come from a tropical tree native to Central America. They have become prominent and your nut mix will not be complete without them. The cashew processing method involves roasting, shell drying, peeling, grading, fumigation and packaging. You have to conduct these processing methods with care to obtain quality cashew nuts. In order to achieve this, you'll need the appropriate machinery for your cashew processing plant.

Cashews

In Ancient Rome, hazelnut plants were valuable gifts as it was believed to bring happiness. In modern days, hazelnuts still bring happiness, mainly in the form of Nutella. While most nuts are botanically classified as fruits, hazelnuts are, along with chestnuts and acorns, <em>true nuts. </em>Once harvested, the nuts are dried and ready to be processed in various hazelnut processing equipment.

Hazelnuts

Masterpack Group is a leading developer of high-end packaging solutions for big bags, and flexible intermediate bulk containers (FIBCs) used to protect, store and transport bulk and delicate goods worldwide.

While Modified Atmosphere Packaging (MAP) has long been synonymous with big bags and bulk storage, Masterpack is rewriting the rules, introducing a game-changing solution for smaller-scale packaging.
<h2>Store smaller quantities with the same quality</h2>
Picture this: delicate goods, once resigned to the constraints of bulk storage, now finding refuge in packages weighing a mere 10 to 35 kilograms. Thanks to <a href="https://blog.masterpackgroup.com/biofach-2024-compact-map-machine?hs_preview=KlMYPjuP-155211777607">Masterpack's innovation</a>, the benefits of MAP are now accessible to a whole new realm of products. With the technology, Oxygen content can be reduced to below 2% which results in a significantly extended shelf life for the packaged product. Without the need for chemical treatment, MAP is perfect for storing organic food.

And it's not just about the product; it's about the process. With Masterpack's easy cap technology, sealing and monitoring oxygen levels have been made even easier. The Compact MAP machine is purpose-built for handling these smaller packages with precision and efficiency.

From big bags to compact bags: use MAP in both

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

Like superheroes, we all have our own personal kryptonite to face... but unfortunately, the dairy powder is burdened with more than just one adversary.

Temperature, humidity, light exposure, and oxygen are the four factors that can impact the quality of milk powder during storage and transportation, compromising its nutritional value, color, and flavor.

Big bags, also known as Flexible Intermediate Bulk Containers (FIBCs), can take on the challenge of adequately storing milk powder while maintaining its freshness and shelf life.


<h2>Safety First: The stringent regulation of milk powder in infant formula</h2>
We spoke with Tim De Winter, Managing Director of <a href="https://www.masterpackgroup.com/" target="_blank" rel="noopener">Masterpack</a>, a Dutch company specializing in creating FIBCs in combination with Modified Atmosphere.

“<em>The implementation of BRC certifications and adherence to ISO 10,000 clean room standards is essential to minimize the risk of contamination and guarantee the safety and quality of milk powder throughout its journey</em>,” says Tim.

FIBCs come with a liner that protects milk powder from any type of contamination. The fabrics and materials used for the liner undergo migration tests to prevent harmful substances from entering the powder during transportation.

“<em>Our FIBCs are tested worldwide, including the EU, US, Japanese, and Chinese markets. By meeting the standards of these four major markets, we cover about 99% of the required tests. This means we can deliver to the rest of the world, including South America and Russia, where most tests are already covered</em>,” explains Tim.
<h2>Ensure the shelf life during long-distance travel</h2>
Milk powder is hygroscopic, meaning it readily absorbs moisture from its surroundings and is sensitive to temperature and oxygen.

“<em>Modified atmosphere big bags prevent powder degradation during long-distance transport. To preserve quality and prevent clumping, humidity must stay below 65%, while oxygen levels must be kept under 4% to maintain taste, flavor, texture, and prevent discoloration</em>” continues Tim.

FIBCs are equipped with a UV stabilizer that prevents the bag from breaking down when exposed to light.

“<em>Destination country determines the liner color – black or blue -  based on the country's sunlight exposure. It’s different if you ship your bag to the Middle East or the Netherlands</em>,” claims Tim.
<h2>Reducing food waste in transport by 50% with recyclable bags and oxygen monitoring</h2>
Masterpack leads the fight against food waste. With non-invasive sensor technology on the big bag, Masterpack monitors oxygen levels during transportation by protecting and preserving milk powder. This could reduce food waste by more than 50% in the supply chain, as 30-40% of all food generally goes to waste.

Big bags are also made of 100% recyclable polypropylene. The challenge, though, lies in the liner's recycling difficulty due to PA and EVOH layers.

“W<em>e are actively working on developing a greener liner. The concept involves removing the PA layer and utilizing PE while retaining the EVOH layer, which constitutes less than 5% of the material</em>,” concludes Tim.

This approach leads to the creation of a sustainable film. Be prepared because the market launch of sustainable film is just around the corner!

Preserve your milk powder during transportation. Big Bags: “Challenge accepted!”

With the right processing machines, almonds, cashews, pine nuts, hemp, coconut, oat and soy can be processed into healthy plant-based milk. To produce it, grind the raw materials, screen, soak and mix them till you obtain a milky white liquid.

Plant-based milk

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

Large-volume producers of single-serve packs, such as sugar sticks, instant coffee, and instant soup, continuously pack different product sizes into cartons. Intelligent and flexible infeed systems are needed to ensure your products integrate smoothly into the carton line at higher speeds.


<h2>Pack stick packs or flow packs into cartons continuously</h2>
The VENTO Cartoner from Mpac is a carton packaging system with a smart infeed system suitable for single-serve products such as condiments or coffee and milk powders. The unit is made of hygienic stainless steel materials. It has an open design for easy visibility of product flow and quick access to the components in case of maintenance and cleaning.

The entire system is servo-driven and coupled directly to its components for minimum maintenance and long operating life. It is designed to operate 24/7, allowing maximum production yield, and is equipped with an advanced intelligent machine interface that provides information on machine status, maintenance, and changeover controls based on product application. The processes include carton erecting, loading, transportation, and closing. Changeover for different carton sizes and types can be done quickly and automatically.

High-speed Cartoner For Single-Serve Products

Sugar is the fuel that drives photosynthesis in plants. The leafy organisms constantly convert water and carbon dioxide into glucose. But it takes manufacturers specialized sugar processing technology to extract the sweet crystals from them. Today, most sugar products are derived either from sugarcane or sugar beet.

Sugar

Mayonnaise is created by blending oil with eggs, and then flavoring with vinegar, mustard, herbs, and spices. The eggs are a natural emulsifier that creates a uniform mixture. Ingredients are pumped into mayonnaise manufacturing equipment. First, a dynamic mixer maintains the desired level of emulsification of the mixture, which then moves on to packaging and bottling once reaching a satisfactory consistency.

Mayonnaise 

Ketchup processing begins with tons of tomato paste that is mixed and heated together with sugar, vinegar, and spices in a cooking kettle. After cooking, any remaining fibers and particles are filtered out. Once it reaches the right viscosity, your tomato ketchup production process is finished and ready for packaging and transport.

Ketchup

White, black and brown seeds from the mustard plant are the key constituents of this colorful and classic condiment. The various mustard production technology includes a mixer that mixes the mustard seeds with a handful of other ingredients and a mill that finely grinds the seeds to impart their characteristic flavor.

Mustard

Mpac Group is an industry leader in packaging automation, cartoning, and case-packing technologies.

Its complexity begins with the term itself, which has no clear and precise definition in the industry. As Jan Verweijen and Frank Jeurissen from the Mpac Group explain, the big question is always: is it a sachet or a stick pack?

“What is what” is defined by the way it is sealed, not by its width or length. A stick pack is a product with three seals, one of which is in the middle, lengthwise. Instead, a sachet is a four-sided sealed product with no seal in the middle.

First introduced in Japan in the 70s to pack sugar, these single-use sticks are now used to pack everything you can think of. But what impact does your product have on the cartoning process?


<h2>The first step is to find the right balance.</h2>
Stick packs are first filled vertically; this means that all the product is on the bottom.

Before entering the stick packs into the cartons, you need to evenly divide the product over the left and the right side of the stick packs. This step is called equalization and it is done by horizontally shaking the product to redistribute the contents inside the sticks.

“<em>If the weight is not evenly distributed, all the stick packs will slide off toward one corner of the box leading to an unstable formation that can damage the sticks</em>.” Frank points out.

For mere mortals, powder is powder, but for the experts, coffee powder, for instance, has a different structure than cocoa powder.

“<em>Liquids do not need equalization as the fluids divide automatically.” </em>Jan explains.

In addition, the sticks must have a minimum size, usually around 80 or 90 millimeters, to be cartoned horizontally and the shorter the sticks, the more difficult to keep them stable.
<h2>On edge vs. random orientation - Which side do you stand on?</h2>
Premium single-use products, such as coffee or pharmaceuticals, are often packed with the brand name and description always facing the consumer.

“<em>When this is the case, we use a paddle conveyor that brings each stick pack on a single edge so that when pulled out of the box, the branded face is the first thing the consumer sees,</em>” says Jan.

Frank adds: “<em>In 90 percent of cases, manufacturers choose speed over where the stick pack is facing. With random orientation, you can easily speed up to 900 sticks per minute</em>”.

“<em>Our bomb bay system counts each stick individually and puts them together in the quantity the producer requires; then it drops the sticks into the bucket conveyor</em>.” continues Jan.

To prevent damage, the bomb bay system consists of multiple drop levels, and the sticks need to be always dropped at a limited height - no higher than 250 mm.

As every stick has two ends, cartoning single-serve packs may seem easy, but as Jan and Frank explained, the journey from equalization to orientation and bomb bay dropping is not exactly a piece of cake.

Unpacking the world of stick pack cartoning

Cosmetic

Pharmaceutical

With over one-third of the population consuming it daily in different forms, coffee is one of the most popular processed beverages worldwide. Not only serving as drinks, but coffee is also often regarded as a culture. Coffee manufacturing is a knowledge-intensive industry. Coffee beans from different regions will reveal different tastes, while the level of caffeine could also be different. When it comes to coffee bean processing, the range of roasts varies from light golden brown all the way to dark. The method of tasting coffee differs between countries, habits, and tools.

Coffee

According to a legend, Cleopatra soaked her sails in her perfume so that Mark Antony could smell her ships before they arrived. This is to say that, from soaps and shampoos to perfumes, conditioners and pomades, cosmetics have always been highly valued and used for their properties of aesthetic enhancement. Cosmetics are a broad class of topical agents applied for various purposes such as cleansing, protecting, beautifying, or otherwise altering your appearance. As a result, a wide array of processing equipment is used in the cosmetics industry.

Cosmetics

Eating is more than just nutrition, but we have found ways to increase the nourishing power of our foods. Nutraceuticals manufacturing, from vitamin C powder and probiotics to omega 3 oil, is a concentration of natural ingredients and health supplements that complement our diets. While dietary supplements are not quite haute cuisine, the process of extraction and purification is no less a blend of science and art.

Nutraceuticals

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

<span style="font-weight: 400">Spice manufacturing is one of the world's oldest trading products. The word spice refers to any dried part of a plant other than the leaves and is used for seasoning and food coloring. Spices are made from dried barks, roots, berries, and twigs, while green leafy parts of plants are considered herbs. Well-known examples include cinnamon, chilies, star anise, ginger, garlic salt, turmeric, cumin, or pepper, as well as pre-mixed blends such as Masala, Five-Spice Powder, or Old Bay.</span>

Spices

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