food Marketing - Technology 2/2023
food Marketing & Technology is the international magazine for executives and specialists in the food industry.
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Processing<br />
circulation with good wall velocity. As<br />
a result, the equivalent blending time<br />
can be achieved with less power due to<br />
more efficient circulation. In addition,<br />
its smaller footprint and lighter design<br />
make for an easier fit within the<br />
confines of a plant’s design.<br />
In one specific instance, SPX FLOW’s<br />
team worked with a chocolate producer<br />
who was having issues using traditional<br />
methods. The team developed a<br />
smooth overall tank mixing utilizing<br />
their specially shaped Sigma elements<br />
plus close-to-the-wall running frames.<br />
The units are welded completely inside<br />
the tanks, making for a smooth surface<br />
which is easier to clear and run at low<br />
circumferential speeds.<br />
Similarly, some puddings and liquid<br />
chocolates require unique mixers<br />
or agitators that mix and heat the<br />
product by circulating it through a heat<br />
exchanger. It also holds and cools it for<br />
packing.<br />
3. Specialty Flavors<br />
Many of our favorite chocolate recipes<br />
would not be the same without<br />
specialty flavors, like hazelnut. These<br />
require specific blending packages,<br />
such as the Bran & Luebbe dosing<br />
system. These are set up to optimize<br />
the system by saving customers on<br />
raw material, time and product waste.<br />
Benefits of a good dosing system<br />
include:<br />
• Metering pumps that accurately<br />
dose the expensive flavorings, mass<br />
flowmeters verify the exact amount,<br />
and the control system auto-adjusts<br />
in real time if required.<br />
• Precise addition of flavor into<br />
tempered chocolate just before<br />
the filler to minimize cleanout on<br />
product changeover<br />
• Quick changeover onto new flavors<br />
allows short runs of specialty flavors,<br />
like pumpkin spice or peppermint.<br />
“From your holiday favorites to new,<br />
limited edition flavors, our dosing<br />
system helps with the unique flavors<br />
and colors into tempered chocolate,”<br />
said Mike Scott, Process Systems<br />
Manager for SPX FLOW.<br />
“We are here to ensure our partners<br />
can create the unique, delicious and<br />
decadent chocolate their customers<br />
crave.”<br />
4. Powders and Dried Products<br />
Every end product has its own unique<br />
set of challenges and needs. Your<br />
favorite hot chocolate mix needs to go<br />
through an extra step of drying before<br />
complete.<br />
Powders go through a specialized<br />
drying process using a fluid bed for<br />
drying and cooling powder. Using<br />
intimate air-to-product contact, fluid<br />
beds are designed to ensure good<br />
heat transfer coefficients and to avoid<br />
degradation reactions in heat-sensitive<br />
products. Processing is performed in a<br />
single step or as part of a multistage<br />
drying operation.<br />
Whether it’s traditional favorites or<br />
new choices, having the equipment<br />
to help with the complex process of<br />
making sweet treats is a special job.<br />
“The process of making these desserts<br />
has definitely evolved, but one thing<br />
is the same: the passion, detail and<br />
expertise that it takes to make even<br />
a single ingredient require true<br />
dedication,” said Michael Christensen,<br />
SPX FLOW Global Technical Sales<br />
Director Dry Evaporation & Market<br />
Manager Ingredients.<br />
5. Cleaning, Plant Maintenance<br />
and Energy Savings<br />
Chocolate-based ambient products<br />
can be both high-value and, in many<br />
cases, highly viscous as well. Its thicker<br />
consistency can cause problems<br />
with cleaning. Without the proper<br />
equipment, a process uses more<br />
energy and water than needed, with<br />
less product yield. A “pigging system”<br />
is required to optimize the project yield<br />
and reduce waste drastically.<br />
SPX FLOW recently introduced a new<br />
Rapid Recovery System designed<br />
to clear products from process<br />
pipes more sustainably — using<br />
approximately 60 to 70 percent less<br />
water compared to other cleaning<br />
systems.<br />
“Customers no longer need to flush<br />
valuable products down the drain,”<br />
said Pranav Shah, SPX FLOW Process<br />
Category Director for Fresh Dairy and<br />
Plant-based products. “This exciting<br />
new offering for our customers can<br />
help across the board — from a more<br />
sustainable process to less plant<br />
downtime to higher yields for neutral<br />
pH, low acidic products.”<br />
Suppose an operating system has<br />
multiple models for pumps that could<br />
be replaced with a single brand, model<br />
and size. In that case, operatives can<br />
26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • April <strong>2023</strong>