Spice Processing Equipment
Which spices equipment do you need?
Grinder for spices and coffee
Laboratory zigzag classifier
Destoner for coffee beans
Stone mill for coffee beans
Hammer mill for coffee beans
Small batch filter press for oil seeds
Cold oil press for seeds
Nut roaster
Infrared rotating drum dryer
Extraction plant for natural ingredients
Pilot extraction plant for natural ingredients
Metal detector for granulated products
Food vacuum conveyor
Fine impact mill
Ultrafine pin mill
Air classifier mill
Conical screw mixer
Conical screw vacuum dryer
Mixing and fluid bed granulation
Shop coffee bean grinder
Basic mixer for granular foods
Compact shrink sleeve applicator
Compact cylindrical roaster for beans, nibs and nuts
Infrared rotating drum steriliser
Evaporation plant for the recovery of extracts
Pilot evaporation plant for the recovery of extracts
Continuous vacuum belt dryer
Continuous belt freeze dryer
Energy saving cabinet dryer for food
Screener and separator of dry powder
Blow off system for containers
Entry level HFFS Machine for flat sachets
High-Speed Pouch Packaging Machine
R&D roaster for cocoa beans
Flower oil extraction machine
Medicinal plant extraction machine
Industrial drying cabinet
Industrial dehydration machine
Flexible chocolate tablet wrapping machine
Industrial tunnel dryer for food sector
Vacuum cabinet dryer for plant extracts and functional foods
Continuous freeze-dryer for fruit powders and plant extracts
Freeze drying system for berries and fruit powders
Entry level cocoa roaster
Pillow bag vertical packing machine
Non-Destructive Crack Detection Vessel Testing
Spray Dryer Crack Testing Services
Pilot plant homogeniser
Gentle mixer for tea blending
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Select your spices process
Tell us about your production challenge
What are you making?
When producing spices for export compliance with various legal requirements and specifications on food safety, hygiene, traceability and control are essential. Due to continuing problems with high levels of pesticides, preservatives, aflatoxins and food additives, as well as salmonella contamination, it is likely that controls within the spice industry will become stricter in the future.
Production processes for making spices
Gentle drying or dehydration methods, like infrared drying or microwave vacuum drying, are used to reduce moisture content and ensure shelf life, while maintaining aromas, volatile oils, and color. Classification, cutting, and grinding processes are challenged by temperature changes, wear and explosion risks. Cryogenic spice grinding techniques with nitrogen or conditioned air help to minimize loss of essential oils while grinding at sub zero temperatures. Spice mixes and blends require gentle mixing and homogenization to create dust-free, uniform, free flowing batches but also blend up liquids such as oils, fat and other extracts.
Producing cinnamon spice - drying process is the key!
Cinnamon is the dried inner bark of the tree species from the genus Cinnamomum, and is known for its brown color and sweet aroma and flavor. Shoots are first scraped with a semicircular blade and then rubbed with a brass rod to loosen the bark, which is split with a knife and peeled. The peels are telescoped one into another, forming a quill. After this, they are left to dry naturally for 4-5 days. However, true cinnamon thrives in a warm, wet climate thus it is necessary to use a mechanical dryer to complete the drying process.
Peppercorns sterilization process - incorporate infrared drying technology to decrease microbial load
Peppercorns are the unripe fruit of the piper nigrum plant. Collected fruits are immersed in boiling water for about 10 minutes, which causes them to turn dark brown or black in an hour. The softened outer coating is then removed by washing and rubbing or trampling. The whole peppercorns, when ground, yield black pepper. To reduce microbial load on peppers, such as TPC, E.coli, salmonella, yeast, mold, infrared drying technology can be used for sterilization of ground spices while avoiding overheating and loss of essential oils.
Filling, dosing and spice packaging technology
Powder characteristics such as particle density, flowability, dustiness and segregation tendency will determine the type of dosing and filling systems suitable for your product. Whole spices such as the seeds from cardamom and coriander can easily be ground into fine powders using automated grinding machines. Uniformity of a final blend or mixture is needed to guarantee the ingredient ratio. Whether you would like to pack your spices into small stick-packs, stand up pouches, containers or jars, it’s important to find a technology that matches your production process and scale.