Wilevco irons out lumps

- Last updated on GMT

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: Manufacturing, Processing equipment

Related products

show more

Minimise the impact of product recalls Post-Brexit

Minimise the impact of product recalls Post-Brexit

Epicor | 10-Dec-2018 | Technical / White Paper

The impact of Brexit on current legislation is a topic of much conversation and debate. When it comes to product recalls the uncertainty around what may...

Hygienic design boosts quality and safety

Hygienic design boosts quality and safety

Minebea Intec | 16-Aug-2018 | Technical / White Paper

Avoiding food contamination and increasing product safety are key objectives of all food producers. It is critical to prevent any type of contamination...

Packaging Machinery Report

Packaging Machinery Report

William Reed Business Media | 23-Jul-2018 | Technical / White Paper

Food manufacturers investing in new equipment and in a given specification of packaging materials will naturally expect both to be fit-for-purpose and...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars