Wilevco irons out lumps

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Related tags: Mix, Mixer

Latest in-line range of incorporators for batters and sauces

Reconstituting starch-based powders with water for products such as batters and sauces requires special techniques to avoid lumps and, even without changing the ratios, viscosity can vary hugely because of temperature.

To address this, Wilevco has developed a range of in-line continuous mixers, available from distributor Selo-Bollans, that stop lumps from forming.

Wilevco's mixers allow for low-shear mixing and have on-line viscosity controls which create very accurate mixes.

When combined with its Cryolator swept-surface heat exchanger, temperature of the mix is maintained at a level which not only maintains viscosity but also prevents leavening and product spoilage.

Contact: Selo-Bollans, Tel: 0151 644 9393

Related topics: Processing equipment

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