Background/Requirement
Bakery ingredient suppliers and large bakeries at numerous
installations throughout the world are utilizing the Quadro
Comil to disperse the “fatty” lumps which result during typical
batch powder mixing. The Comil dramatically improves the
consistency and quality of ingredient mixtures with a high
fat content. Typically, in the production of products like
cake mix and doughnut mix, ingredients such as flour, shortening
and flavour powders are combined in a ribbon blender. The
blender’s purpose is to provide a homogeneous blend of the
various ingredients prior to packaging.
Unfortunately, the random mixing action causes the shortening
to agglomerate and produce lumps in the final product. These
lumps not only cause packaging problems but they contain concentrations
of flavour, colour and of course, shortening that reduce the
quality of the final baked product. Bakers and suppliers have
a major quality problem. These lumps must be reduced and dispersed
evenly with the other ingredients so that the quality and
consistency of the mixture are guaranteed.
Comil Performance
The Comil is simply ideal for this application. These bakery mixes are always heat-sensitive due to the high fat content. The relatively gentle action of the Comil prevents heat build-up and therefore, the Comil operation is trouble-free. Further, the Comil screen ensures that the entire bulk of the material passes through a pre-determined hole size. This guarantees complete dispersion and desired particle size.
Summary
This has proven to be one of the best applications to date for the Comil, in the Baking Industry. The Comil’s versatility, cleanability, simplicity and low maintenance make it ideally suited for use in the Baking Industry. |
|
|
|
