Written by George Nikolopoulos, Regional Sales Manager “Spring is here, ah Sah-pah-ring is here! Life is skittles and life is beer . . .” as goes the song. Although, technically the start of Spring is in March, here in New England it’s after Memorial Day when we traditionally put away our snow shovels! And with
Read More...Written by Patrick Lakin, National Sales Manager Manufacturers often know they have a need for a mixer but are unsure of what specifically they need. At Admix, we look at the entire mixing system to help you come up with the right solution: What is the process (in terms of what ingredients do you have,
Read More...Written by Allen Dawson, Meat & Poultry Market Manager Today in meat & poultry plants, ingredient labels for brines and marinades typically list water, salt and phosphates, etc. Since water is such a large part of the finished product, plants must check its quality. For any marination system to work well, the water must be
Read More...If you are a meat & poultry processor mixing brines and marinades, the RXRS is for you. It easily handles thicker products, tougher clean label ingredients and rigorous washdown environments. It disperses 100% powder in under 10 minutes. No more fisheyes or clogged injectors! Less heat input Higher flow rates Lower energy consumption Less maintenance
Read More...We are routinely invited to audit a processor’s batching process with the expectation that we will find ways to produce their products Faster, Better, Cheaper, and Safer… FBCs for short. To deliver FBCs to a batching process it is also necessary to audit the up and downstream sides of batching. These are places where creepy
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...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...“Enquiring minds want to know” has been the catch phrase for a popular grocery store tabloid for decades. Your local Admix representatives don’t peddle tabloids, but they do have inquiring minds. Rather than simply unloading a bunch of mixing technology factoids in your inbox or on your desk, they probe your mind asking questions like:
Read More...For years, pharmaceutical processors have been using Admix equipment for rapid mixing and to minimize foaming in their formulations. Two culprits that have been used together are various grades of Methocel® (Hydroxypropyl Methylcellulose/HPMC, or Hydroxy Propylcellulose/HPC) and polyvinylpyrrolidone/PVP including the trade names Kollidone®, Povidone® and Plasdone®. These two powders are used separately or in conjunction
Read More...Having a “clean label” continues to capture the attention of health-conscious beverage consumers. And as consumer demand goes, so goes the market – the trend is now the rule. As such, nutritive sweeteners in particular are a prevalent ingredient that remain in focus for processors. Our old “throwback” friend sucrose meets the clean label criteria
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