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Sauce Cartoning Equipment

Chili sauce is produced worldwide, but each is augmented by the cultural elements of where it is made. Most chili sauces consist primarily of chilis, though some preparations include tomato as the primary ingredient. Vinegar, sugar, and salt are added to the chili sauce making machinery, and the mixture is thickened mainly by cooking.

Chili sauce

Rooted from the Aztec culture in Mexico, this green sauce combines avocados, lime juice, cilantro and onions. The word "guacamole" is derived from the Nahuatl, an Aztec language word "ahuacamolli," where "ahuacatl" means avocado and "molli" means sauce. Before crushing and mashing the avocados to achieve the desired texture, they must be pitted and peeled. Guacamole can either be smooth or chunky, therefore it is pivotal to control the mashing and mixing processes.

Guacamole

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

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 

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

Originating from Genoa Italy, this sauce originally incorporates basil, garlic, pine nuts, Parmesan cheese, and olive oil. Alternatives could include different types of nuts, like pistachios, walnuts, sundried tomatoes, and ricotta. The grinding process is at the heart of making this Mediterranean sauce. After that, the paste must be blended with olive oil for a smooth result.

Pesto

Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

Salad dressing

Tomato sauce is a popular ingredient for adding a sweet, slightly acidic touch of flavor to food and recipes. Sauce production involves cooking the tomatoes, removing the seeds and stems with a strainer, using a grinder or milling machine, and then further cooking to the desired consistency. Tomato sauce making equipment is used in industrial production to speed up the various preparation steps while maintaining the quality of the sauce.

Tomato sauce

In 2009, billionaire Stanley Ho made the winning bid for a giant white truffle weighing 3.3 pounds during an auction. Price: $330,000. Looking at the price, there's no need to explain why truffles are called the diamonds of the kitchen. After harvesting, they are selected to be sold fresh or processed to make truffle products such as truffle cream. Truffle processing involves cleaning, cutting, grinding, cooking, packaging, and sterilizing.

Truffle cream

Hummus processing begins by blending chickpeas, tahini, lemon juice and olive oil to create the simple yet versatile dip loved by so many around the world. To prove their love for hummus, the Lebanese, in 2010, made the largest plate of hummus that weighed over 10 tonnes! To produce hummus industrially, you need a hummus production line that includes processing equipment such as cookers, industrial grinders, pasteurizers and packaging equipment.

Hummus

Max output of 500 cartons/ min. 

Robust and durable stainless steel materials

Open design for optimum view of the operation 

Minimum wear of components

Changeover in less than 10 minutes

Food

Cartoning Packaging Machines

Cartoning involves erecting a folded carton, filling it with the product, closing the flaps, or applying a lid and sealing with glue or adhesive tape. Choosing a cartoning solution involves, considering the type of primary packaging, the production volume, the size and count of the product in a carton, and the desired level of automation.

Cartoning

Connect directly with world leading manufacturers of Cartoning Packaging Machines equipment and find technology to build or improve your production line.

Cartoning - Making.com

Cartoning Packaging Machines and Equipment - Making.com

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.

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

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

Spreads

Packaging

Continuous

<span style="font-weight: 400">At last, you reached the final stage of processing your product - welcome to the packing world! Packing preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Depending on which industry your products belong to, the type of primary packaging equipment can change drastically. You need to pay careful attention to products with </span><span style="font-weight: 400">chemicals or hazardous substances since they can be potentially dangerous to human health. </span>

Packing

liquid

solid

The VENTO Cartoner from Mpac is a carton packaging system with a smart infeed system suitable for single-serve products such as...

Large volume producers of sauces and ready meals continuously pack different product sizes into cartons. Intelligent and flexible infeed systems are

Smart Industrial Sauce Cartoning System - Making.com

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The marketplace for finding innovative production technology

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BAUMER COMPANY PROFILE - ENG

As simple as its own ingredients, the grain-hops-yeast trifecta along with water are the big four ingredients for making beer. The beer-making process is known as brewing and involves several steps like milling, mashing, lautering, boiling, and fermentation.

Beer

The kitchen toaster may be the first appliance that a jam jar brings to mind. But turning fruit into the classic spreadable involves an entire line of jam processing equipment. The meticulous preparation for high-capacity jam manufacturing puts paid to the old idiom 'money for jam'.

Although invented in the early 20th century by Otto Rohm, detergents gained popularity in the 1950s due to the development of modern technology and washing machines which started replacing scrub boards. The liquid detergent manufacturing process involves three key stages: soap premix manufacture, ingredient mixing and enzyme addition.

Liquid detergents

Liquid soup

Legend has it that the word ‘marmalade’ is a derivate of “Marie est Malade”. Supposedly, the acidic-sweet mixture was offered to Marie Antoinette when the Queen of France fell malade. Whatever the true origins of the name, marmalade processing equipment has quickly made the golden spread a pick-me-up for the masses.

Marmalade

Originally developed as medicinal remedies, soft drinks quickly burst into a whole new category of non-alcoholic beverages. To make a soft drink, simply dissolve one part syrup into five parts water. For extra punch, add carbon dioxide to turn the mixture into a fizzy drink.

Soft drinks

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

The winemaking process starts with harvesting and crushing grapes, goes through fermentation, ageing and finishes with packaging. Winemaking supplies vary according to the desired wine and the production or plant size.

Wine

Kombucha is a fermented drink made out of sweetened black or green tea. This slightly fizzy, sweet, and sour beverage has recently gained popularity for its health benefits. The main step in the kombucha making process is fermentation. Add the symbiotic culture of bacteria and yeast known as SCOBY at the base of the sweetened black or green tea to set off this reaction. The rest is up to your creativity. Enhance your kombucha with artificial or natural additives depending on the flavor you want to achieve.

Kombucha

The rapeseed flower evolved high concentrations of substances that are anti-nutritive at best and toxic at worst. But new varieties developed in the 1970s lowered the content of glucosinolates and erucic acids. From then, the use of oilseed rape spread to several applications, from edible oil to biofuel to animal feed. Rapeseed oil processing technology has thus become foundational to industries spanning food production, energy, cosmetics, and pharmaceuticals.

Rapeseed oil

Pineapples, oranges, passion fruit, you name it. A fruit juice process begins with selecting and cleaning the raw material of your choice and goes through steps like extraction and a filtration machine until it reaches market shelves in bottles. Juice processing equipment varies according to the amount of water in the fruit.

Fruit juice

Can pack using cardboards of different thickness

Extremely reduced and easy maintenance operation

High production capacity at 80 cartons per minute

Configurable operation from a touch screen panel

Quick format changeover

A case is a secondary packaging box that contains a number of identical product items. The items may be arranged in a single layer or stacked in multiple layers separated by trays. A case packer erects the foldable case fills it with product items in the desired configuration and applies the lid before the case is sealed. Case packer selection depends on the configuration of items in the case, the desired level of automation, and the primary packaging of the product item.

Case packers

A beverage is any kind of liquid or drink, usually other than water, made for human consumption. Beverages are further classified into two categories: alcoholic beverages and non-alcoholic beverages. Alcoholic beverages refer to liquids that contain 1% to 75% of liquor and are produced by fermentation such as wine, beer, or distillation such as vodka, rum, tequila. Non-alcoholic beverages are drinks that don’t have any liquor such as tea, coffee, fruit juices, soft drinks, and carbonated beverages. They can be produced premix or postmix, depending on the setup of your production line.

Beverages

Liquid

Bottling equipment draws a measured quantity of your drink, food, or formulation from a holding tank and fills it into bottles. These bottles usually need to be checked, capped, labeled, and sealed for distribution. Bottling solutions differ in product metering system, sterilization level, and bottle type and sealing system depending on your production scale and product format and regulations. Bottling systems are utilized in a variety of industries. For example, in the food and beverage industry as well as in cosmetics and pharma.

Bottling

When it comes to beer packaging, most of the manufacturers use plain box cartons. Being able to produce something as unique as custom-shaped cartons with

Wrap-around case packer for cans or bottles - Making.com

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Toast spread, oatmeal topping or salad dressing - nut butter can be used in various ways. Although in a culinary sense classified as such, peanuts, almonds, cashews and pecans, the popular choices for nut butter are, botanically speaking, not nuts. They are processed in a series of nut butter processing equipment to get the creamy, rich product ready for consumption.

Nut butter

In 1922, the first canned wet pet food made of horse meat hit the US market. Due to the product’s popularity, farmers started breeding horses to supply the demand for wet pet food.
Nowadays, wet pet food is no longer made of horse meat, but of chicken, fish, beef and pork and also vegetables, grains and added vitamins and minerals. Wet pet food processing involves different steps such as weighing, grinding, mixing, packaging, and sterilization.

Wet pet food

Electrolyte drinks

Can you think of anything better than a slice of bread with some spreadable cheese for a snack? Production of cheese spread is similar to other types of processed cheese, but it contains more moisture to be soft and spreadable. Cheese spread starts with one or more types of cheese along with other ingredients and food additives such as stabilizers and emulsifiers. After mixing and vacuum cooking these ingredients, you can pour them into molds for cooling before packaging.

Cheese spread

People have always loved butter. Suffice it to say that Ancient Norsemen were buried with it to take to the afterlife. It seems impossible but making butter is all about separation. First, you separate the raw milk to get the buttercream using a cream separator. After cooling, mixing and pasteurizing your buttercream, the churning process separates it into buttermilk and butter grains. Then, mix butter grains with salt and use a butter churner to mix the ingredients again, before shaping begins using butter molds. Which butter-making equipment can improve your process?

Butter

Shampoo is a unique form of cleaning agent composed primarily of water and some form of surfactant. This surfactant provides the ability to bind oily substances for removal without leaving a residue, as traditional soaps might. The production process involves the batch mixing of its laboratory-defined formula, quality control, and filling stages.

Shampoo

Every minute, your skin loses between 30,000 and 40,000 dead skin cells. This means losing millions of cells every day, which makes your skin look less glowing. Being a moisturizing agent, body lotion has the power to hydrate your skin and  give the glow back to it. Production involves water and oil phases, which you then mix with an emulsifier and blend until homogeneous. Preservatives are essential for any solution containing water for the prevention of microbial growth.

Body lotion

Easy operation and maintenance

High production capacity

Multiple options for every packaging application

Smaller footprint

MOVEliquid

Shrink wrapping is used to protect your products from the elements and assure anti-tampering. The packaging technique involves covering the items in a polymer plastic overwrap and passing them through a heat tunnel causing the film to contract and seal tightly around the processed objects in a uniform manner. Printed film also makes wrappers ideal to communicate your brand.

Shrink wrappers

Wrapping is the final step before your finished products are ready to leave the manufacturing site. Packages are bundled tightly together with a low-density polyethylene wrapper to secure the goods inside during transportation and distribution. Automatic or semi-automatic stretch wrapping machines cloak the palleted load in expandable film at high speeds and precision.

Wrapping

New ways of packaging products are popping up all the time on the market. These new types of packaging, such as display tray with a lid, allow

Multifunction case packer for bottles and jars - Making.com

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Many pet owners consider themselves parents of furry babies, meaning they consider their pets as family rather than companions. Consequently, pet owners are getting more concerned about their pets’ health and actively demanding a healthy diet. To respond to this market demand, there is a rise in raw pet food production, in which ingredients stay in a more natural state refraining from ultra-processing them and avoiding using preservatives and synthetic additives.

Raw pet food

Two machines in one

Various packaging options

Compact and flexible

Easy maintenance and operation

High production capacity up to 80 packs per minute

MOVEsolid

Pet food is a specialty food mostly based on formulated ingredients for various nutritional and dietary requirements. Pet food formulas are becoming more diverse and complex, considering the special health conditions and needs of young and aging pets that live in cities. The production of pet food is similar to processing food in general when it comes to fresh feedstock and flesh products.

Pet food

Most packaging applications require different types of packaging machines, some need wraparound cartoners and others shrink wrapping systems. Having two

Machine for packing canned pet food - Making.com

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<h3>Process base ingredients before reducing them into a sauce</h3>
Sauce making equipment applies the principle of reduction at an industrial scale. This involves cooking down a base liquid and aromatics to concentrate and meld flavors.

Vegetable and fruit-based sauces need technology that can handle fresh products, even if they can also be made with concentrates, frozen or aseptic packaged products. The ingredients are ground into smaller pieces and then juiced into a liquid. A strainer removes unwanted residues, such as seeds or stems, before they go for cooking.

Emulsified sauces such as Hollandaise, Bechamel, or <a href="https://making.com/mayonnaise" target="_blank" rel="noopener">Mayonnaise</a> develop their rich mouthfeel by suspending fat in water.

These sauces are produced by rapidly mixing suspended butter or oil into egg yolks. The dispersion breaks the butter or oil into tiny droplets held in suspension by lecithin content in the emulsifier.

Mixers are essential sauce making equipment for emulsified products

<h3>Treat tomato-based sauces with heat to inactivate enzymes</h3>
Tomatoes are the quintessential sauce base. They can be processed into concentrates, ketchup, pasta sauces, and peeled tomatoes. Harvested tomatoes are sorted, washed, and milled to prepare them for production. Peeled tomatoes are scalded before skinning, while chopped and diced tomatoes go through a stainless steel cutter.

After crushing or emulsifying with augers, the tomato mixture goes to a hot break treatment unit for enzymatic inactivation. This essential sauce making equipment balances the consistency and viscosity of the sauce. The mixture is then refined, concentrated through evaporation, and pasteurized or sterilized.

Vinaigrettes and <a href="https://making.com/salad-dressings" target="_blank" rel="noopener">salad dressings</a> are produced in two different steps. First, the flavor makers, spices, and preservatives are premixed with a liquid base like water or vinegar. The mixture is then dispersed into a continuous phase.

The second step is to extend with oil while whisking rapidly in a mixer. This dispersion method creates a more homogeneous emulsion. Finally, add stabilizers like pectin to thicken the sauce.

Adapt the mixer with a whisking arm to emulsify vinaigrettes

<h3>Use sterile packaging to extend the shelf-life of your sauce</h3>
Aseptic processing is a technique to thermally sterilize your sealed jars, making shelf-stable products that do not need refrigeration.

Alternatively, apply a hot-fill solution to sterilize your products. The heat from the injected hot liquid destroys microorganisms both in the sauce and the container. However, only high-acid sauces can go without refrigeration in this case. Another option is retort processing, where non-sterile products are filled into non-sterile packaging and sterilized in an autoclave with pressurized steam.

Innovative sauce equipment solutions

Industrial and Commercial Sauce Making Equipment 

Connect with world-leading manufacturers of sauce processing and packing technologies and find equipment to build or improve your sauce production line.

Find production technology for making , and connect directly with leading machine manufacturers worldwide.

Find Sauce making equipment - Making.com

Find Sauce Making Equipment - Making.com

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Originally created to supply US soldiers with vitamin C in World War II, fruit concentrate has found many other uses. Whether you want to drink soda or eat gummy bears, you need fruit concentrate for the color and flavor. The fruit concentrate processing line involves fruit peelers, conveyor belts, filters, and evaporators that help producers make fruit concentrate with all of the fruit’s original aroma.

Fruit concentrate

Made from bananas, apples, strawberries and other tasty fruits, fruit purees are beloved by both children and adults around the world. Fruits that make it into the puree go through a strict selection process. Fruit puree processing line incorporates all machinery used for selecting, washing, cleaning, crushing and sieving the fruit which ensures the quality of the fruit puree.

Fruit puree

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

While producing sauces or spreads, the pipes in your equipment require precise cleaning, which is a highly water-consuming process. We had a great

#Changemaker: clean even the stickiest products from your pipes by using air - Making.com

#Changemaker: clean even the stickiest products from your pipes by using air

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Grete-Liina Roosve

First commercially sold baby food was created by Henri Nestlé when he combined cow milk with sugar and grains. Baby food industry has since grown to offer everything from whole wheat infant cereals to ramen-flavored baby food. From infant formula to fruit puree, choosing the baby food processing equipment is related to the type of baby food you want to make.

Baby Food

When making pumpable foods like sauces, fruit preparations, or baby food, pieces of plastic, rubber, or even wood can contaminate your entire

#Changemaker: detect & reject truly low-density foreign bodies in your pumpable foods - Making.com

#Changemaker: detect &#038; reject truly low-density foreign bodies in your pumpable foods

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Emulsions enhance foods with a creamy mouthfeel and richer flavors. But the immiscible nature of oil-and-water mixtures makes it challenging to maintain consistency in textures and taste across batches.


<h2>Versatile, powerful, and reliable</h2>
The ProxxD® high-shear emulsifier from ProXES guarantees reproducibility batch after batch. The built-in proprietary automation system hands full control over the shear energy input and other critical parameters.

Droplet distribution impacts emulsion stability and the sensory profile of the final product. FrymaKoruma specializes in droplet size control and is the world market leader in emulsion-based food processing systems.  Its technology solution disperses fine droplets with precision to create superior-quality foods and extend their shelf-life.

The ProxxD® is a highly versatile system that is easily adaptable to match your exact processing needs. Besides emulsification, the ProxxD® performs a range of food processing functions, including dosing &amp; weighing, mixing, and vacuum deaerating.

The integrated unit has been redesigned with a small footprint but large capacities, reaching up to 5,000 kg/hour depending on the product recipe.

Batch processing system for emulsions and suspensions

If you are looking for ideas on how to make mayonnaise production better, look no further! ProXES is hosting a webinar called "Mayonnaise: Real to Light"

Webinar: master mayo-making - Making.com

Webinar: master mayo-making

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Texture and consistency are critical to foods with delicate compositions like dressings and fruit juices. But the base ingredients do not always mix into a homogenous recipe, especially in the case of emulsions such as mayonnaise.


<h3>Disperse the components uniformly into the mix</h3>
The Standard Production Plant (SPP) from IKA is a high-shear mixer for fine foods and beverages, including ketchup, plant-based cheese, and hummus. The system incorporates a two-stage unit that blends the ingredients and, secondly, disperses them homogeneously across the medium.

A rotor-stator solution achieves dispersion with a narrow particle size distribution, ensuring stable emulsions and suspensions with the longest possible shelf-life. Meanwhile, the dispersing chamber produces a vacuum to maintain a constant flow rate regardless of viscosity level.

The SPP is available in batch volumes from 25 to 4,000 liters and is equipped with spray nozzles for quick and easy clean-in-place without additional pumps.

Homogenization and emulsifying system for fine foods

Moliere famously said that slow-growing trees bear the best fruit. Clearly, the 17th-century playwright never ran a mayonnaise production facility. In

Make a batch of mayo before you can finish a bag of fries - Making.com

Make a batch of mayo before you can finish a bag of fries

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Nathanael

If you have ever had a grainy jam or one with hard white pieces, you have come across examples of sugar crystallization. Sugar is a crystal in its natural

From granulated to invert sugar: the liquid therapy to prevent crystals in your jam processing line - Making.com

From granulated to invert sugar: the liquid therapy to prevent crystals in your jam processing line

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Echinacea, also known as coneflowers, are brightly hued flowers with distinguished, cone-shaped flower heads. Over 200 medicines in the world are derived from coneflower extracts. Echinacea processing was introduced by Native Americans who were interested in the plant's medicinal qualities.

Echinacea extract

With consumerism comes great responsibility. More and more are switching their diet towards vegan and vegetarian alternatives, varying from dairy to meat. As more plant-based meat technologies are being invented, the production is rising in popularity. Ever wondered which challenges come with that?

Plant-based meat

Ancient civilizations discovered that plant extracts were useful for the treatment of pathologies. The origin of plant extraction cannot be specifically verified, but we can infer that the earliest attempts at plant extraction were more intuitive than scientific. Today, the extraction of compounds is a precise process with plant extraction systems complimenting traditional knowledge.

Plant extracts

<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>

Sauce Cartoning Equipment

Which sauce cartoning technology do you need?

Smart Industrial Sauce Cartoning System

Wrap-around case packer for cans or bottles

Multifunction case packer for bottles and jars

Machine for packing canned pet food

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