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The company has been one of the major brands in baking and catering for more than 70 years, and as a global full range cream company with a complete product mix of blended fat cream, phytocream and cream.
We met at the exhibition and agreed to bring the powder to our company for mixing experiments at a later stage.
After we met his molecule we summarized the nature of its powder and the relative mixing method.
There are two problems, 1. poor flowability of the powder, basically no flow force 2. a small amount of food additives to be added to the formula. We gave mixing recommendations are, 1. powder poor mobility, in the mixing must be through the stirring function, to accelerate the speed of powder displacement between its adjacent powder, to expand the range of activity of individual powder 2. additives to be mixed uniformly, the most basic guarantee that there is no dead space problem when mixing (barrel to move).
After the above analysis, our experiments decided to use the independent research and development of MSJ type flip stirring mixer, the final test for unloading, we open the lower port valve found that the liquidity is too poor, the formation of the arch, the material does not go down, and finally we open the MSJ food and medicine mixer blade rotation function alone to promote the flow of powder down, powder out of the clean, the customer is very satisfied with this.
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