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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

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

An extrusion machine pushes or pulls material through a shaped die to form a continuous length of product with a preset cross-section. The extrusion process is used to produce a large number of commercial products which include plastic tubing, plastic sheets, and many food types.


<h2>Kneading, mixing and extruding in one continuous process</h2>
The Extrud-O-Mix from Hosokawa Micron is an efficient extruder that kneads, mixes, and extrudes in one continuous process; as a standalone unit or in combination with other process equipment. Perfect for mixing solids and liquids into very viscous and homogeneous pastes as well as plastic masses, and moreover it has better particle dispersion in comparison to higher pressure systems, is also less expensive to buy and less expensive to operate. The high shear mixer can be used for a variety of applications like mixing base powders with liquids to form uniform pastes, homogenizing filter cakes, blending wet material with powders or liquids, homogenizing powders with liquids into a plastic mass followed by extrusion and pre-feeding of caked masses.
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Continuous extruder for mixing solids and liquids

Prepare your ingredients for any whipped or aerated product component. This is a pressurized whipping machine and batch cooker for the production of soft fruit candy, nougat mixtures, chocolate bar core mixtures, and other whipped and aerated products.


<h2>Consistent, whipping and aeration from an automatic batch cooker</h2>
The Preswhip system from Buhler Group is an automatic batch cooker using either thermo-sypohon or TBT batch cooking technology. The system also includes an integrated pressure whisk mechanism for substrate aeration. The whipping and cooking processes are independently controlled to adapt to a wide range of process needs.

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Whipping machine for soft candy

<span style="font-weight: 400;">Batters, creams and other delicate sauces and emulsions take time to mix, reducing production efficiency. The technology employed by centrifugal mixers speeds up the production time of these products without impacting on quality. This improves throughput and increases return on investment.</span>


<h2>Flexible centrifugal mixer for fast production of lighter bakery and confectionery mixes</h2>
<span style="font-weight: 400;">The Tonelli Centrifugal Mixer-MU has been designed specifically for the high efficiency production of batters for cakes, meringue premixes, and the homogenization and mixing of creams, sauces and mayonnaises.</span>

<span style="font-weight: 400;">Centrifugal mixing technology allows for thorough mixing or emulsifying at much higher speed than traditional mixers without compromising on quality.</span>

<span style="font-weight: 400;">Suitable for a wide range of production environments, the Centrifugal Mixer-MU has a variable operating capacity from as little as 10kg up to 400kg. This makes it extremely flexible as well as providing the ability to increase capacity as future production volumes grow, removing the need to acquire new machinery.</span>

<span style="font-weight: 400;">Centrifugal Mixer-MU has a range of ingredient loading options, including manual load, volumetric and pump dosing, as well as loading cell scales.</span>

<span style="font-weight: 400;">Adding even more versatility the Centrifugal Mixer-MU can also be used as a scraps mixer, improving the return on investment even further.</span>

Centrifugal mixer for batters and creams

<span style="font-weight: 400;">Aerated products can be difficult to mix thoroughly without reducing the volume of air in the mixture, leading to inferior quality. By using a dedicated high specification mixer with precision control of temperature and air/nitrogen injection, the highest product quality can be achieved in products like ganaches, mousses, creams and marshmallows.</span>


<h2>Continuous aerating mixer for increased product volume and improved structure</h2>
<span style="font-weight: 400;">The Tonelli Continuous Aerating Mixer - CAM is precision-engineered to increase the quality of aerated product mixes through it’s new features.</span>

<span style="font-weight: 400;">The vertical construction allows for optimal feeding into the aeration head, whilst the mixing heads can be easily swapped out to ensure the optimum size for each product type.</span>

<span style="font-weight: 400;">The mixing stator is fully jacketed, allowing for precise temperature control and therefore product quality via forced water cooling.</span>

<span style="font-weight: 400;">For high strength and maximum hygiene, mixing rotors and stator are machined from solid stainless steel, with no joints or welds. As well as ease of cleaning, this construction offers the maximum strength for long component life and minimal maintenance downtime.</span>

<span style="font-weight: 400;">Advanced control features of the Tonelli CAM allow for the production of complex or specialist products. For example, liquid ingredients can be injected straight into the aerating head, or liquids or solids can be injected downstream with no impact on the aeration quality (for example,food colourings, jellies, etc). CAM has also been designed to allow highly accurate control of air/nitrogen injection and product temperature, giving you complete control over product quality.</span>

Mixer for aeration of confectionery and bakery products

When making jams and marmalades, gelling agents, such as pectin, are used to thicken the fruit juices. Pectin occurs in fruits naturally, but there are some fruit types that are not rich in its content. In this case, pectin is added during the mixing process. Dispersing and hydrating pectin could be difficult because when mixed with water, the powder tends to form agglomerates that don't break down easily. This can lead to poor quality results and reduced yield, so it is crucial to choose a proper mixing technology.


<h2>Mixing emulsifiers, thickeners, and other food stabilizers</h2>
The Thickeners Preparer from Ghizzoni is a mixing unit used for preparing emulsifiers and thickeners, such as pectin or starch. This process provides a more controlled environment for the gelling agent solution, resulting in more consistent quality and better yield of the final product. This unit is usually integrated with the vacuum cooker, and its capacity is proportionally adjusted to it (usually emulsifier’s capacity is 10% of the vacuum cooker batch size). It is available in capacities ranging from 20 liters to 500 liters.

Emulsifier and mixer for gelling agent

Find production technology for Nougat mixing, and connect directly with leading machine manufacturers worldwide

Nougat mixing

Which nougat mixing equipment do you need?

Continuous extruder for mixing solids and liquids

Whipping machine for soft candy

Centrifugal mixer for batters and creams

Mixer for aeration of confectionery and bakery products

Emulsifier and mixer for gelling agent

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