Over the years, brine and marinade ingredients have evolved. Starches, carrageenans, and soy proteins are more common today. They tend to be harder to fully dissolve and increase viscosity levels. When brine and marinade ingredients were typically just made of a water, salt and phosphate mix, original Admix powder induction systems equipped with eductor technology
Read More...Reducing entrained air in your brine and marinade is key to maintaining quality product that is consistent. In an earlier issue, we talked about ways to do that in piping connections. Something that we see in many plants is customers recirculating brine and marinade and transferring it to hold tanks with little regard for foaming.
Read More...Written By: Patrick Lakin, Regional Sales Manager How would your bottom line improve if you could make more batches per day? Or if your batching process were made easier? What If the quality of your products improved? Or if your batching process were made safer for your operators? What if you could do all of
Read More...At Admix, we “AIM” to provide top notch service to our customers before, during, and after the sale. That is why we developed the “Assured Implementation Method – AIM” which is designed to open the lines of communication between our customers and our technical teams, laying the foundation for a trouble-free install. The AIM program
Read More...Would you like to dilute your paste into a smooth, uniform sauce within two minutes after the last pass is added to your mix tank? Would you like to use a coarser, less expensive paste and still produce the same quality product from that more expensive paste? Would you like to make thicker product without
Read More...Mixing Your Way to Better Yields and Less Line Downtime – Our Meat & Poultry Blog Series Admix was the first manufacturer to introduce stainless steel drive mixers to the Meat, Poultry and Seafood processing industry back in 1991. We’ve gained exceptional knowledge along the way! Today we continue our tradition of innovation and sharing
Read More...Mixing Your Way to Better Yields and Less Line Downtime – Our Meat & Poultry Blog Series Process Improvement Tip – Water Quality Hard water can severely hamper certain brine / marinade ingredient’s ability to completely dissolve or hydrate. This has a large impact on yield causing purge, weeping and in severe cases, clogged injector
Read More...While HPHs are necessary at times, Admix has an alternative solution! Written by George Nikolopoulos, Regional Sales Manager Alternative equipment options are few when it comes to making emulsions with a small, uniformly-distributed droplet size for long-term stability. One option is a high-pressure homogenizer (HPH) with dual-staged homogenizing valves requiring HP intensifier pumps and HP cone-and-threaded
Read More...At Admix, we strive to help our customers extend the life of their mixers. If you “run to fail” your equipment without preventative maintenance or perhaps a necessary rebuild, your investment for replacement equipment will unnecessarily increase, and we want to save you money! While our mixers are designed for low maintenance overall, we recommend
Read More...At Admix, we think “outside the box” and “outside the tank!” Historically, ingredient batching, blending, dispersing, dissolving, and emulsifying have taken place in a conventional “mix tank.” But today’s increasingly complex and clean label food & beverage formulas are challenging. Conventional mix tanks struggle to keep pace with down stream processing demands. They simply were
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