Production of Dressings with Inox-Fer Mixers – Case Study

Introduction

The balsamic dressing is the result of the blend of Balsamic Vinegar IGP and a sweetener, such as honey, maple syrup, or brown sugar. Sweet and sour taste makes this product one of the best dressing for meat, fish, cheese and even dessert. The dressing can satisfy a large group of final customers offering the same features of the Balsamic Vinegar but with an affordable price.

Customer Requirement For Production Of Balsamic Icing With Inox-Fer Mixer

Several years ago, we have studied and developed with one of our historical customers a complete balsamic dressing production plant. Nowadays this cutting-edge technology makes us leader in this field.

The customer had the following needs:

  • Introduce a new product
  • Diversify his products offer in order to reach several segments of customers
  • Production of an optimal dressing with mixer

What we have realized

For the production of  dressings is necessary to add other ingredients such as sugar and various thickeners. These highly viscous components are dissolved with TMV mixing system in order to obtain a homogenous Balsamic dressing.
The internal special conformation of the mixing chamber breaks all lump guaranteeing an optimal result. We have developed a production plant with the mixing station and the next thermal conditioning for product pasteurization. Furthermore, to obtain a continuous preparation cycle we have integrated 2 holding tanks with the function of “lung” for the filling machine.

Why it has been a success

In this way, the customer is able to produce a high-quality dressing without lumps, following the production target.

Discover mixing systems
Aumento della produzione glassa balsamica con miscelatore inoxfer2

Aumento della produzione glassa balsamica con miscelatore inoxfer3

Aumento della produzione glassa balsamica con miscelatore inoxfer1

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    TOPPING PREPARATION SYSTEM

    Foreword

    Inox-Fer developed a fully customized topping preparation system. Below we will explore this product, the characteristics of the system and the plus for the customer.

    The topping is used to garnish both sweet and savoury dishes. It finds application in several sectors from pastry shops to pizzerias. The standards imposed on manufacturing companies are increasingly stringent, with the consequent demand for tailored systems for the preparation of topping.

    Ingredients

    The main ingredients for the preparation of topping are thickeners (such as starched pectin, potassium sorbate, various powdered flavours and glucose syrup, just to name a few).

    The common feature of these ingredients is their resistance to homogeneous dissolution using traditional mixing systems, including agitators or venturi dissolvers. For this reason, considering the high quantity of ingredients, TMV Triblender Mixing System is the solution.

    Requests

    The most difficult challenge was to build from scratch a unique system of its kind that unified a series of characteristics:

    01.Preparation

    02.Concentration

    03.Thermal conditioning

    04.Feeding of fruit-based syrup storage tanks in automatic mode

    05.Obtaining a homogenous solution without lumps

    Purpose

    The goal of the customer was to start a new production process within the company, limiting the use of human resources and increasing the product offer and profitability.

    Topping Preparation System Features

    The plant is composed of a Double Jacketed Steam Kettle with a Pectin Mixing system.

    The topping preparation system is equipped with:

    • series of exchanger for product cooling and heating
    • electric panel for supervising all production cycle parameters
    • CIP washing system with three tanks

    Process

    The process starts with liquid product loading and then the dry ingredients (pectin, glucose syrup) into the dissolver.

    Subsequently, the pectin is loaded into the dedicated mixing equipment via vacuum and heated to approximately 80°C. The Brix degree reached is checked and finally, if necessary, the product is concentrated.

    The next phases are marked by a pre-cooling and cooling at about 30°C.

    The product can be recovered in the pipeline using water loaded in the Double Jacketed Steam Kettle and volumetric pump with control refractometer at the outlet to discard the product with water before the two storage tanks.

    Plus

    • Flexibility, can do different quantity of production with the same characteristics
    • High quality product thanks to the recirculating dissolving system and the separate pectin preparation station
    • Possibility of working under vacuum with superior organoleptic quality of the finished product
    • Ability to concentrate
    • Cooling at the outlet to the desired temperature
    • Minimum processing waste with product recovery
    • Entirely washable automatically via CIP
    • Ergonomic workstation of the operator during the loading of the dry ingredients
    impianto per preparazione topping inox fer2

    impianto per preparazione topping inox fer3

    impianto per preparazione topping inox fer1

    Together we find the right machinery for your production plant
    +39.0522.591660
    Discover the other case studies
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    Looking for more information about this type of system?

    We will be happy to answer any questions

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      Salt Brine Mixer for the preparation of homogenous brine – Inox-Fer

      INTRODUCTION

      Salt Brine Mixer is a machine able to support the preparation of an excellent Brine. The production of this solution is an essential step to distinguish and add value to the product from the competition.  Brine is basically composed by water, salt and various flavourings depends on the recipe and the taste to impress on the preserved product.

      It is used in the meat industry to flavour and increase the yield of the product, in the canning industry with the name of pickle and in the dairy industry as saturated brine to be applied to soft cheeses.

      DESCRIPTION

      Considering as a solution to preserve, in fact the preparation of brine is an essential component for the success and customization of the food product. For this reason, the preparation of the brine has a strategic importance in terms of quality, final price and product conservation.

      This pushes companies to invest in research of new recipes and mixers to give a real added value to the preparation of brine.

      Achieving perfect dissolution is more difficult than it might seem. The extensive personalization, the various problems related to the difference in solubility and the specific weight of the ingredients are all variables to consider.

      In the design of mixers Inox-Fer divides brine in 2 macro categories.

      01.Simple Brine – DR Salt Brine Mixer

      Simple brine consists of water, salt and other ingredients such as sugar and spices. For the preparation of this brine, the ideal dissolution system is the Venturi.

      With this system the water flows through a restricted area creating the necessary suction so that the ingredients can be slowly but effectively dissolved.

      02.Thick Brine – TMV Salt Brine Mixer

      With the addition of other ingredients such as protein isolates or starches the brine become heavier. The formation of lumps and no perfect dissolution can be real problems for the preparation of this type of brines.

      To avoid these troubles other kind of dissolution system is desired. TMV Triblender salt brine mixer can manage thick brines even in large quantities.

      TMV operation description for dense brine

      By using this type of brine mixer the problem of lump formation is eliminated as well as the deposit of granular ingredients on the filters of subsequent processing. This dissolution system, designed by us, is characterized by greater power than Venturi and a faster and more effective dissolution principle for thick brines.

      The vertical suction from the hopper directly on the pump inlet and the tangential liquid suction causes powder and liquid to come into contact directly in the mixing chamber.

      At this point the solution is pushed by centrifugal force through a special filter which has the purpose of micronizing the product.

      Since the breaking up takes place in the pump’s chamber, further in-line powder mixers or additional tools are not generally required.

      In both cases, a perfect homogeneity of the brine is guaranteed combined with a simplicity of use of the machine which makes it ideal for the preparation of the brine.

      miscelatore per salamoia

      miscelatore per salamoia 2

      miscelatore per salamoia 3

      Together we find the right machinery for your production plant
      +39.0522.591660
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      Looking for more information about this type of system?

      We will be happy to answer any questions

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        CASE STUDY – PICKLE MANUFACTURING PLANT

        Client goal

        Equip yourself with a system for the preparation of pickle for fruit salad in trays. The pickle is a solution that allows the product to be kept longer.

        Description

        The pickle manufacturing plant is equipped with an ingredient loading station with a hopper to homogeneously dissolve mainly citric acid and sugar in water.

        The dissolved quantity of both ingredients is below 1000kg/h and the suitable system for a low viscosity final solution such as that of the preserving liquid is the DR model.

        The mixing plant is equipped with a thermal conditioning unit which allows the positioning of the product in the tray at a low temperature.

        The customer requested a system that would allow him to work automatically.

        The system consists of two tanks; the phase of dissolving citric acid and sugar in water takes place in the preparation tank while the storage tank pours the tray.

        Result

        01.Ease of use

        02.Flexibility

        03.Automatic production process

        All this has allowed the customer to fully exploit the plant for the preparation of pickle.

        PB210007
        PB210009
        P1010011
        Together we find the right machinery for your production plant
        +39.0522.591660
        Discover the other case studies
        Tailored-made Jacketed Kettle for viscous foods
        Let’s prepare the mayonnaise with ProCut Easy Industrial Vacuum Cooker
        Industrial vacuum cookers: exploring new recipes, making béchamel sauce
        Looking for more information about this type of system?

        We will be happy to answer any questions

          Name *

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          Question