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Sugar 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

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

<span style="font-weight: 400;">The production of granola-based recipes requires careful ingredients handling to ensure optimum quality. The use of a specifically designed ingredients mixer as the start point of a granola product line ensures the perfect mix, improving quality and protecting tastes and textures.</span>


<h2>Dedicated granola ingredients mixer</h2>
<span style="font-weight: 400;">The Baker Perkins Granola Mixer is the key starting point for high quality granola product lines. The start point is a thorough yet gentle pre-mix of all dry ingredients to ensure a uniform end product. In the Granola Mixer a spiral ribbon blade agitator carefully mixes dried ingredients with a gentle action that preserves appearance and texture. Oats, grains, and dried fruits can all be mixed.</span>

<span style="font-weight: 400;">The dry mix is then blended with oil and sugar to form a uniform mass. When fully mixed this can then be sent to a metered feed unit to create a sheet of constant thickness that can be sent on down the line. The Granola Mixer features a pneumatically operated slide valve with a large opening and gridded outlet chute.</span>

<span style="font-weight: 400;">The whole unit has been designed with easy hygiene in mind, and is all stainless steel. Blades are fully welded to eliminate any product build-up areas and additional access hatches provide for easy clean up.</span>

<span style="font-weight: 400;">A wide range of options is available, including heavy duty blades for stiffer masses, heating or cooling jackets, sprayers for the addition of further liquids, and many more.</span>

Granola batch mixer

In the beverage industry, production of sweet drinks requires the addition of sugar syrup. Purchasing the syrup can be very expensive, concerning the volume of the liquid material and thus, transportation costs. To reduce these costs, dissolving granulated sugar can be an advantageous alternative. It can be done effectively using either a batch system suitable for small scale manufacturers, or continuous system ideal for industrial scale.


<h2>Dissolving sugar using batch or continuous system</h2>
A Due offers two systems for dissolving sugar, a batch, and a continuous dissolving system. The traditional batch system is used for production lines with smaller flow rates. Depending on the percentage of sugar to be dissolved, cold (from 20°C) or hot (up to 90°C) methods can be used. The hot method dissolves sugar quicker compared to the cold method, which requires longer time. The ingredients in the batch system can be mixed by means of hydrojet systems (jet-mix), high-speed eccentric stirrers, or a high shear propeller design.

Easy.Dinamix is the continuous sugar dissolving system designed by A Due. It can use both hot and cold dissolving at a temperature within the range 25 ÷ 85 °C. It is also suitable to treat granulated white beet sugar and/or brown can sugar. Easy.Dinamix has a production capacity of 3,000 to 30,000 liters per hour. It has an easy-to-install monobloc design, which makes the entire system compact. Different than the batch system, the continuous dissolving system can be operated continuously every day.

Sugar dissolving system for beverages

In food production, manufacturing uniform and high-quality popcorn balls can be a challenge. Traditional methods often result in inconsistent shapes and require significant manual labor, which impacts production efficiency and product consistency.
<h2>Automates popcorn ball forming up to 72 balls/minute</h2>
The Model M563 Popcorn Ball Machine from AC Horn Manufacturing is designed for efficient and consistent formation of popcorn balls. The machine features a PLC and servo motor drive which allows it to produce up to 72 popcorn balls per minute. Its construction from stainless steel, including frame, hopper, and catch pans, ensures easy sanitation. The hopper is equipped with internal heaters and product agitators for consistent mixing. Forming cups made from food-grade UHMW Polyethylene contribute to precise forming. Optional forms are available for creating holiday shapes and varying ball sizes. The system can produce 72 sugar balls per minute or 45 caramel balls per minute, depending on the recipe and process requirements.

Automatic popcorn ball forming equipment

In beverage production, accurate dosing and efficient dissolution of powders such as sugar, salt, ascorbic acid, and citric acid are crucial for maintaining product quality and consistency.
<h2>Ensure precise powder dissolution and dosing</h2>
The Sugar Dissolving Unit by CFT Group is designed for precise and efficient dissolution and continuous dosing of powdered products in beverage production. A centrifugal pump facilitates the efficient dissolution of powders in water, while a dedicated section for solution storage and dosing ensures accurate application. Additionally, a transmitter controls the dosing pump to maintain consistency. This unit is compact and easy to install, making it space-efficient and flexible for various production facility layouts. With a wide working capacity range from 3,000 to 40,000 liters per hour, it can adapt to different production requirements, enhancing productivity and operational efficiency.

Powder dissolution unit for beverage production

In confectionery production, melting large quantities of sugar efficiently and consistently is crucial. Traditional methods may fall short due to challenges such as uneven heating and slow processing times, leading to potential issues in batch quality and overall productivity.
<h2>Facilitate sugar melting with gas-fired heating</h2>
The RK 50 by CHOCOTECH is a gas-fired batch cooker specifically designed for melting sugar. It features two counter-rotating agitators that ensure a thorough mixing effect, enhancing the consistency of the melt. The motor-driven agitators can be moved upward and out of the vessel, which allows the vessel to be tilted for efficient emptying. This melter operates using direct flame (gas) heating and can handle a throughput of 20 kg per batch, with the capacity to process up to 3 batches per hour. The sturdy copper construction contributes to uniform heat distribution and durability, making it suitable for various confectionery applications.

Industrial sugar melter

In the confectionery industry, ensuring precise metering and mixing of raw ingredients is crucial for maintaining product quality and consistency. Challenges often arise with complex mixtures involving different temperatures and ingredient states.
<h2>Accurate metering and mixing of ingredients</h2>
The AUTOGRAV® by CHOCOTECH GmbH is a batch weighing system designed for precise metering and mixing of raw ingredients. Available in multiple versions, this system accommodates various processes such as cold mixing, warm slurry mixing, and dissolving sugar crystals for subsequent cooking. Its steam-jacketed design not only ensures full dissolution of sugar but also includes optional scrapers on the anchor stirrer to prevent build-up or burn-on residues. For specialized applications like making caramel or other fat-containing masses, a high shear mixer can be added to achieve optimal emulsification and rehydration. This flexibility makes the AUTOGRAV® suitable for a wide range of confectionery products.

Batch weighing system for precise raw ingredient mixing

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

Industries processing materials like carbon black or paracetamol require machinery capable of continuous operation even in harsh conditions. Traditional grinding systems often struggle with maintaining consistent performance and require frequent maintenance.
<h2>Continuous grinding of soft to medium-hard products</h2>
The Pulverizer MP from Hosokawa Alpine is a high-speed hammer mill designed for continuous operation in demanding environments. Capable of reaching peripheral speeds of up to 100m/s, it is suitable for grinding, mixing, and homogenizing soft to medium-hard products. Its robust construction ensures reliable operation, while the easy-to-clean design simplifies maintenance. The Pulverizer MP is versatile, capable of handling a range of materials including carbon black, paracetamol, cocoa, sugar, dyes, and melamine resin. Special designs, like the Pulverizer SCB, are optimized for specific materials, such as carbon black, featuring a suction inlet or injector to improve performance.

High-speed pulverizer for carbon black production

In various food production processes, dissolving large quantities of sugar consistently and efficiently presents a challenge. Producers need a reliable method to ensure homogeneous blending of sugar into solutions, which is critical for the creation of products like soft drinks and juices.
<h2>Efficiently dissolve and blend sugar solutions</h2>
The DR dissolver from Inox-Fer is a specialized system designed for dissolving sugar and low viscosity blends in industrial settings. The unit operates on the principle of hydrodynamic paradox, utilizing a centrifugal pump to create a double Venturi effect. This mechanism ensures that sugar is evenly drawn from the hopper into the liquid, guaranteeing perfectly homogeneous mixing. Once the sugar is dissolved, the solution is recirculated within the tank for a few minutes to achieve greater homogeneity before being transferred to the next processing stage. The system includes a removable bag holder for easy loading of sugar, and various optional extras such as automatic powder feeding and sanitation systems. Models come with power capacities ranging from 2.2 kW to 5.5 kW and can handle vessel volumes from 300 to 3000 liters, catering to different production needs.

Sugar dissolving system for industrial applications

In industries such as dairy and beverages, achieving a consistent mixture of powdered solids in liquids can be challenging without appropriate equipment. Traditional methods often result in uneven mixing or require excessive manual intervention, compromising product quality and efficiency.
<h2>Achieves homogeneous mixing and dissolves powders</h2>
The MM Table Blender by INOXPA is designed to dissolve solids and powders efficiently in recirculated liquids. The unit features a centrifugal pump with a venturi system and a hopper with a butterfly valve, enabling precise addition and mixing of solids. This model includes an option for an in-line mixer to ensure complete dissolution of any lumps. Its operation is straightforward: when the hopper valve opens, solids are drawn into the pump’s casing, achieving uniform dissolution through continued recirculation. Ideal for applications such as the preparation of pharmaceutical syrups, pectin dissolution in glucose for marmalade, and sugar dissolution for syrup production, the blender meets strict hygiene standards and allows for easy cleaning without disassembly. The system’s versatility extends to applications such as milk reconstitution and stabilization in dairy production. Constructed with high-grade materials like AISI 316L for parts in contact with the product, it ensures durability and compliance with hygiene regulations.

Powder blender for liquid mixing applications

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

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

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

Food

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

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

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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