food Marketing - Technology 2/2023

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