Batch to Batch Consistency for Bulk Ice Cream Mix.
The VACUCAM® Slurry Processes specifically address both dry ingredient handling and dry/liquid dispersion and functionalization benefits for a myriad of ingredients used in the production of frozen desserts. Cocoa powders represent problems related to dust control as well as uniform wetting and dispersions. Our processes eliminate both concerns. Gums/stabilizers are dispersed completely without agglomerates and are not exposed to excessive SHEAR. This combination reduces usage dramatically. We have designed systems that effectively produce a gum slurry followed immediately by the dispersion of cocoa powder and other ingredients into the fully hydrated gum! One of the most critical benefits to this industry is BATCH TO BATCH CONSISTENCY!
VACUCAM® Slurry Processes for Dairy Mixes, Beverages and Sauces are available in several pre-engineered packages to accommodate the type of process required for both the liquid side and the dry side.
Processes for frozen dessert mix making can be designed around the VACUCAM® EJM 2000 skidded unit as the heart of the liquid side process. For processes incorporating bulk bags or paper bags of cocoa powder, a delumper or sifter may be incorporated on the dry side to reduce the product lumps before delivery into the surge hoppers.
The dry side of the process will be configured based on the volume of individual ingredients, the number of individual ingredients serving the process, and the type of package used for shipping the individual dry ingredients. Dry side system components can be a single Bag Dump Hopper for minor ingredients, a single PH Bulk Bag Surge Hopper for one bulk bag ingredient, multiple Bulk Bag surge hoppers with loss-in-weight delivery or in combination. Process controls assure accurate sequencing, delivery line sweep and limited manual intervention.
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