Hygienic High Shear Mixing
GEA offers a range of mixing solutions for creams, butters and spreads, providing the right technology for each application.
The end-user perception of dairy-derived products such as creams, butters and spreads is based predominantly on their creamy texture. Efficient and successful mixing is a key element of achieving that texture and the production of a high-quality end-product. The correct mixing technology will avoid clumps of powder (fish eyes) being generated, improve overall processing, and also affect batch cycle times and total cost of ownership.
GEA can supply the most appropriate mixing solution to meet each customer’s needs. Our technology is based on a novel approach for mixing products such as cream cheese, processed cheese and margarines, and when batch blending either liquid/liquid or liquid/powder mixtures. Within the mixing vessel, the point of powder introduction is below the liquid surface, which results in instant wetting of the ingredients, shorter mixing times and a high degree of process flexibility.
Hygienic Process Design
The combination of our extensive know-how in hygienic process design, engineering, and our expertise and experience in designing and implementing solutions for the dairy industry have provided us with in-depth knowledge of all the processes involved in the production of creams, butters & spreads.
A process line from GEA is designed to meet the strictest hygienic, safety and environmental demands and standards, which is we’re the right choice of supplier for complete processing lines and solutions for liquid dairy processing.