Mixers for confectionery
When mixing confectionery, the most important thing is hygienic processing and a mixing process that is gentle on the product. INDAG dynamic inline mixers offer a sterile and low dead space design for this continuous process. Standard CIP (clean-in-place) cleaning and complete drainage allow a safe production process.
Liquid + Liquid
INDAG mixers are very well suited for mixing liquids. It is possible to mix two media, but a variety of liquids can also be mixed together. By liquids we mean pumpable media. Depending on the mixing task, the INDAG mixer types DLM/M, DLM/P, DLM/S and DLM/H are suitable for mixing liquids for confectionery.
Application examples Gentle Inline Mixer:
- Egg white + chocolate with butter
- Fondant + egg white foam
- Fondant and egg white foam + flavouring
- Ice cream + fruit preparation
+
Application examples Dynamic Inline Mixer:
- Candy paste (hard) + citric acid
- Fat-based cream filling + rum sultana paste
- Fat filling + milk chocolate, coffee paste
- Fat filling + milk chocolate, nut paste
- Fat filling + liqueur, syrup
- Fat filling + flavouring
- Fat filling + coffee paste
- Fat filling + nut pulp, coffee paste
- Fat filling and milk filling + additives
- Fondant + colour/flavour
- Fondant + flavour
- Fondant + additives
- Jelly + acid
- Melted sugar mass + chocolate fat mass, flavouring
- Caramel + Rework Caramel, Aroma
- Caramel + colour, flavour
- Couverture
- Milk filling + coffee paste
- Milk filling + flavour
- Chocolate + flavouring
- Chocolate + butterfat
- Chocolate + colour, flavour
- Chocolate and coffee paste + foamed fat filling
- Chocolate and nut paste + foamed fat filling
- Chocolate, couverture
- Chocolate paste
- Toffee + Rework Toffee, flavouring
- Toffee + 3 flavours
- Vanilla sauce + coconut oil
- Milk chocolate + coffee paste, nitrogen
- Milk chocolate + nut paste, nitrogen
- Broken wafer + Chocolate paste
- Wine gum + apple pectin
+
Application examples
Intensive Inline Mixer:
- Milk + fat
- Praline filling + nitrogen
- Syrup + foaming agent
+
Liquid + Gas
High shear forces and relatively long residence times are required to produce foams or for continuous boiling with steam. The Intensive Inline Mixer type DLM/S is used for this task.
Application examples
Intensive Inline Mixer:
- Foaming up chocolate mousse
- Foaming chewing gum
- Foaming marshmallows
- Foaming chocolate
- Foaming toffee mass
- Foam wine gum
Liquid + Solids
The term 'solids' covers all non-pumpable media. These can be powders, granulates, or large particles. In order to continuously mix defined amounts of these into a liquid, we use our solid-liquid mixer type DLM / FS
Application examples Solid-Liquid Inline Mixer:
- Aerated fat mass + biscuit crumble
- Candy mass (140°C) + acid powder
- Ice cream + fruit, various solids
- Protein foam + cereals
- Peanut butter + cocoa powder
- Peanut butter + peanuts
- Peanut butter + chocolate or nut pieces
- Fat cream + crispies
- Fat mass + shredded coconut
- Jelly mass + cereal or powder
- Cocoa butter + chocolate powder
- Caramel + protein powder
- Nougat + chocolate or nut pieces
- Cream + chocolate chips
- Chocolate filling + powder
- Chocolate + almonds, nuts or cornflakes
- White chocolate + colour powder
- White chocolate + fruit powder
![[Translate to English:] INDAG DLM/FS - Fest-Flüssig Inline Mischer](/fileadmin/_processed_/f/e/csm_indag-dlm-fs-food-2021_aff8d6a87e.jpg "INDAG DLM/FS - Solid-Liquid Inline Mixer")