Machine designed to continuously dose and mix raw materials in order to prepare a mixture for the machine located downstream.

The GRIM features an automatic dosage of flour (ponderal or volumetric), micro ingredients, and liquids. Water and eggs dosage is carried out with a valve and a flowmeter, both controlled by a PLC.
Machine usually placed on a stainless-steel terrace, which facilitates the discharge and feeding to the following machine. It features a shaft with paddles fixed by a conical joint, and an opening cover for easy access to the mixing vessel, provided with a safety switch. All dosers are customizable in accordance with the desired program.
The premixer and the high precision dosers guarantee a superior quality of the dough, with mixing times of at least 12 minutes, allowing for the development of a proper gluten matrix, which ensures a better pasta elasticity.
Machine Performance:

The GRIM2 features an automatic dosage of flour (ponderal or volumetric), micro ingredients, and liquids. Water and eggs dosage is carried out with a valve and a flowmeter, both controlled by a PLC.
The machine is usually placed on a stainless-steel terrace, which facilitates the discharge and feeding of the following machine. It features shafts with paddles fixed by a conical joint, and an opening cover for easy access to the mixing vessel, provided with a safety switch.
All dosers are customizable in accordance with the desired programme.
Machine Performance:
GEA centrifuges enable wastewater reuse, resource recovery, and water security by turning biosolids into value in a world facing growing water scarcity.
Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
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