The salad dressing, mayonnaise, and sauce market has grown and changed drastically in recent years, with ethnic, organic, reduced-calorie, and international varieties becoming consumer favorites with major pressure from the food service sectors as well as millennials to go "clean label." New and challenging ingredients continue to be pain points for processors and demand the best commercial mixing equipment.
Besides formula changes to meet consumer demand, the volatile egg situation caused by the Avian flu in 2015 has driven reformulation to reduce costs and to eliminate risk factors in source. From oil-in-water emulsions to uniformly distributing particulate to milling delicate emulsions, Admix offers mixing, milling and powder induction equipment that creatively solves these challenges along with excellent technical support.
Produces high flow rates so product is blending and moving from start to finish, which guarantees uniformity (especially pH and salt) from top to bottom
Does not rely on an operator to consistently move a mixer around the vessel to emulsify or pull in the last of the ingredients
Produces high enough shear rates to eliminate milling steps on most pourable formulas
The Rotosolver efficiently combines high flow with consistent high shear without overshearing. This ensures uniform product blending and tight, robust emulsions. It is CIPable and meets 3-A Sanitary Standard #73-01.
Do you offer tank agitators that will gently blend particulate into our high viscosity products as well as maintain suspension and uniformity of spices in low viscosity formulas?
Yes! Although high shear mixers cannot uniformly blend in soft particulate in high viscosity emulsions, low speed mixers offer vortex and consistent, gentle downward flow for particulates and spice suspensions. The RotoMAXX II low speed mixer and the Rotomixx tote agitator offer low shear agitation with an all stainless steel drive construction eliminating paint chipping and corrosion above the vessel. With a variety of impeller options, designs are custom manufactured to your tank and your process. Both meet 3-A Sanitary Standard #73-01.
We need maximum flexibility as our formulas are continually changing. Can you help?
Absolutely. By separating shear from blending and even the “cooking” or/ pasteurizing process, you gain flexibility. One solution to achieve this is moving your shear and oil addition phase outside the vessel. Installing the DynaShear inline emulsifier or the FastFeed will create “systems” that offer maximum flexibility. Both of these flagship products are CIPable, eliminating allergen concerns and reducing changeover time.
We have issues with our colloid mills seals because we have to manually disassemble them for cleaning every day, plus when we run high viscosity products like mayonnaise or whipped salad dressing the increased line pressure causes them to leak. Does Admix have an alternative?
The Admix MayoMill has a standard 700-PSI seal rating, far above any pressures your lines will see, thus eliminating seal failures caused by handling or high pressure. The MayoMill is CIP and meets 3-A Sanitary Standard #36-01.
For our process, we need to premix gums or starches in pure water. At times, we are at very low levels in our tanks and sometimes don't even reach the mixer. Because these ingredients require shear, what are our options?
The Fastfeed system provides inline, simultaneous powder induction and dispersion from the safety of floor level. As long as there is enough water to flood the tank outlet, the Fastfeed is a great option. With its built-in shear, the added dries are sheared in less than 0.5 second of induction so that they never form fisheyes or agglomerates.
Our materials are very expensive, and testing is expensive in large volumes. How do we test new recipes without a lot of waste, but ensure that we'll achieve the same results when we scale up?
At Admix, we understand the need for true scalability. The BenchMix series of high shear lab mixers can be configured with Rotomixx, Rotosolver, and Rotostat impellers for the greatest flexibility and accurate scale-up to full production.
Is it true that the "correct" shear can enhance the viscosity of my BBQ sauce and also reduce cost?
The Boston Shearmill high shear wet mill when properly applied will drop the Bostwick on BBQ sauce by up to 14% allowing reduction of starch and/or tomato sauce. On ketchup, that Bostwick improvement can be as high as 50%! Also, lower cost, coarser pastes can be purchased and then "milled" to the desired "mesh." Boston Shearmill meets 3-A Sanitary Standard #36-01.
The Admix Primer on Dressings & Sauces offers useful guidance on ingredients, production and mixing technology. Contact us to get a free copy of the primer, where we identify mixing applications and offer solutions to reduce cost and increase efficiency and quality.