If you are in the food industry, you know getting the right product blend is no easy feat. To achieve your desired consistency and product ratio, you need up-to-date blending technology that is set at the correct speed, accurate measurements, and effective temperature regulation.
Blender Types
Ribbon blenders are the leading choice for most mixing needs. They are cost-effective as well as efficient and sanitary. These food-grade blenders are primarily offered in two different variations, but are customizable, meaning several optional attachments and parts are available. To get the right consistency, try adding ingredients into this blender type in small batches at a manageable speed.
Measurements
Your measurements depend on the current and desired consistency of the food products you are blending. The most difficult way to blend is through dispersion blending, which involves suspending dry ingredients into a liquid base, such as water. Though not a simple task, this method can be worth your while. Dispersion blending extends the shelf-life of most food products.
Dry blending is another option and is a solid way to make sure your measurements are combined accurately as all of the ingredients are of a dry consistency. If you are concerned about the particle sizes changing, then liquid blending might be preferable to dry. Liquid blending is a method that combines dry or wet ingredients to create a sludge-like mixture.
Temperatures
Not all ingredients can be mixed at the same temperature. Some food products are temperature sensitive and require regulation. Food products can garner moisture due to incorrect temperatures, which will cause them to clump together and create an undesirable consistency. Many blenders even come with cooling and heating jackets to make the task of temperature control easier.
You know the end product you are looking for, so do not stop until you get it. As long as you put effort into the blending process, there is no reason why your food products will wind up being anything but the desired consistency.
