Switching from liquid starch to dry starch in mayonnaise production? Having breaking problems with Mira-Thik?
As the industry evolves and we look for new areas to be more efficient in, the industry is switching from liquid starch to dry starch for the production of mayonnaise. This changes has created the need to blend the starches prior to adding it into the mixture of egg, oil, water, and vinegar. If you don't do this, and do it well, when pumping the finish product into bulk drums, containers, or other packaging, you will see it "breaking" and separate. Prior to adding it into the mixture the dry starches need to be blended per recommendation.
The need for this has led PerMix to develop a mixer that is slightly elevated and tilts forward to discharge. The discharge is tapered to allow for easy emptying into a bulk ingredient conveyor system, additive tote, and simply a bucket so the operator can add it into the tank. The mixer mixes the starch quick and easy. The hinged cover keeps dust exposure down.
As the industry evolves and we look for new areas to be more efficient in, the industry is switching from liquid starch to dry starch for the production of mayonnaise. This changes has created the need to blend the starches prior to adding it into the mixture of egg, oil, water, and vinegar. If you don't do this, and do it well, when pumping the finish product into bulk drums, containers, or other packaging, you will see it "breaking" and separate. Prior to adding it into the mixture the dry starches need to be blended per recommendation.
The need for this has led PerMix to develop a mixer that is slightly elevated and tilts forward to discharge. The discharge is tapered to allow for easy emptying into a bulk ingredient conveyor system, additive tote, and simply a bucket so the operator can add it into the tank. The mixer mixes the starch quick and easy. The hinged cover keeps dust exposure down.
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