Inclusions add interest to bakery and confectionery products. Examples are rice crisps in chocolate, crushed nut pieces in caramel, or chocolate chips in cake batter. What these products have in common is that they are sensitive to temperature and / or shear changes. TFT developed the RotoBlender specifically to gently blend or fold the dry particles into the base product. Its typical design guarantees an even distribution of the inclusions while maintaining the structure and texture of your product. A loss-in-weight feeder can be added that doses the inclusions proportionally.
The TFT-RotoBlender is designed to blend-in dry ingredients or inclusions into an aerated or tempered mass. By gently folding the dry inclusions are blended into the liquid part, not damaging aeration or temper by shear or mechanical impact. In combination with (mass) flow measurement and loss-in-weight dosing technology (for the dry part) your recipe can be made in-line in a continuous way. Typical examples are fruit parts or chocolate chunks into a cake batter, peanuts into a nougat type bar filling or crispies into a marshmallow.
The TFT static mixers are designed to mix a color or flavor homogeneously into a (aerated) mass. The static mixer can be in jacketed execution for temperature control. The static unit is a good, maintenance free and economical interesting alternative for many confectionery products.
In the entire food industry we recognize a trend to produce neutral product (base or mother product without coloring or flavoring) and give the final product its own identity as close to depositing point (production line) as possible. This method reduces waste and abbreviate change-over times. For in-line mixing TFT manufactures a wide range of equipment: from high accuracy pumping units up to inline mixers, both dynamic and static.