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Please suggest mixer type for thick emulsion products


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#1 saqibfst

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Posted 21 November 2012 - 08:19 AM

can anybody suggest mixers type for the product like thick emulsion ? in which there are starches and gums



#2 cazyncymru

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Posted 22 November 2012 - 04:50 PM

You could try a Glass or a CDH mixer. Both ought to do the job. Depends if you want a blade or not too.



#3 DP2006

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Posted 22 November 2012 - 09:51 PM

Saqibfst,

Are you trying to disperse the gums / starches in the emulsion or just keep it moving?

Can you give me any more information on what you are trying to do?

I have experience with starches and gums.

Thanks,

DP2006



#4 saqibfst

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Posted 27 November 2012 - 07:11 AM

DP
we are making very thin pastry sheets like skins (0.4 mm) in which we add starches and gums to get freeze thaw stability . actually i think the current mixers we are using is not recomemded for this type of product because its fast and its only mix from the centre while the sides of the ingredients is not homogenised so we do it manually . this is new product for us and going to start commercially in next couple of days . so we need the mixer to mix it well homogenised .
main ingredients wheat and flour and water
flour water raio is 1:1.25

regards
saqib

Saqibfst,

Are you trying to disperse the gums / starches in the emulsion or just keep it moving?

Can you give me any more information on what you are trying to do?

I have experience with starches and gums.

Thanks,

DP2006



#5 saqibfst

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Posted 27 November 2012 - 07:13 AM

thnx cazyncymru


You could try a Glass or a CDH mixer. Both ought to do the job. Depends if you want a blade or not too.



#6 saqibfst

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Posted 27 November 2012 - 07:31 AM

Dear Cazyncymru
i searched CDH mixer . actually i want see what inside actaully is more important to see the mechanism inside the mixer . i go to the website but there is nothing to watch inside mechanism. could you plz send me if u know anything .

thanks
saqib

You could try a Glass or a CDH mixer. Both ought to do the job. Depends if you want a blade or not too.



#7 AS NUR

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Posted 27 November 2012 - 09:29 AM

dear saqibs..

Did you tried highshear mixer .. that contain typical blade combine with perforated plate, that make turbulence flow. Turbulence flow make your product more homogenize..

Rgds

AS Nur


Edited by AS NUR, 27 November 2012 - 09:29 AM.


#8 saqibfst

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Posted 28 November 2012 - 07:39 AM

Dear NUR
can u post any inside picture or video so it will be very easy to explain management.

regards
saqib

dear saqibs..

Did you tried highshear mixer .. that contain typical blade combine with perforated plate, that make turbulence flow. Turbulence flow make your product more homogenize..

Rgds

AS Nur



#9 DP2006

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Posted 28 November 2012 - 09:25 AM

Saqib,

Thanks for the additional information.

In many applications the gums are added to water, for example using a high shear / high speed mixer. However, there is not enough water in the recipe to use this type of equipment.

I would recommend you look at a z-blade or sigma blade mixer. The dry powders can be mixed together and then the water added to form your pastry dough.

There will be many manufacturers of this type of equipment but have a look at this website (Winkworth Machinery) which has photographs, pdfs and videos of the mixers ......

Winkworth sigma z blade mixer

Hope this helps!

DP2006






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