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29.01.2018 Mixing spice blends

amixon, Paderborn, Germany, has perfected a system whereby spices can be homogenised, while being refined with liquid aromas and processed for the manufacture of sausages, marinades, ketchup, pizza toppings, ready-made meals, frozen and tinned foods. In the amixon® mixer, high-viscosity liquid components such as oil, fat, lecithin, spice extract and syrup are distributed in a micro fine process in salt, dextrose or grain derivatives. This takes place in a de-agglomeration process with a high energy input. Dried vegetables (air-dried or freeze-dried) as well as spice fragments are finally added. The second step of homogeneous distribution takes only a few seconds. This ensures a free flowing, dustfree and homogeneous mixture. Its appearance is natural and appetizing.
The filling level of the mixer can vary from about 10% to 100%. With a single mixer it is possible not only to homogenise very gently, but also intensively deagglomerate with an extremely high degree of energy input.  amixon mixers can discharge their contents almost completely. In particular by means of the patented ComDisc® system, the residual emptying degree can be up to 99.99%. 
The company places special importance on the pilot phase in the test centre. The customer’s mixing processes are simulated here. In addition to the main test centre in Paderborn, others are located in Japan, Thailand, India and the USA. This and other mixing technology will be exhibited on the amixon stand (C010 – C018, Hall 10.1) at Anuga FoodTec, Cologne, 20-23 March. 
amixon® mixer for spice blends

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