Food Grade Dry Blending

In the dry blending process, the ingredients are received in a dehydrated powdered form and are blended together to achieve a uniform blend of the macro and micro ingredients.

Is it called mixing or blending? These words are commonly interchanged. However, some experts use mixing to describe the combining of dry and wet materials and blending to describe the combining of dry materials. The word blending is typically used for powders, flakes and granules of varying bulk densities and particle size where gentle mixing is required with minimal contact area from blades.

Total Food Package has a 30 cubic foot Sanitary Marion Paddle Mixer, Model SPY-3648. This mixer has a T304 Stainless steel construction and is capable of blending to your product specifications. The mixer is a Marion Sanitary mixer which ensures the equipment can be adequately cleaned and sanitized, and that surfaces are resistant to daily exposure to corrosive food products and cleaning materials. food grade blending paddle figure 8The paddle mixer lifts, scoops, and tumbles in a figure 8 motion.

There are many benefits to using a sanitary paddle mixer like we have at Total Food Package.
  1. Good when blending materials of dissimilar size, shape and density
  2. Paddle scoops ingredients from the bottom of the trough and lift them into the product stream to create a gentle but thorough mixing action.
  3. Low shear blending is useful when blending friable or oversized ingredients
  4. Sanitary paddle agitators are the easiest to clean and sanitize
  5. Paddle agitators are fitted with tighter clearance with the trough than ribbons to allow more efficient clean-out at the end of each batch.
  6. Paddle mixers are efficient with batch sizes down to 20% of the rated capacity of the blender so they have larger variations in batch size.