The foundation is a deep understanding of product properties: baking aid concentrates consist of more than 10, sometimes over 50 individual components—enzymes, emulsifiers, leavening agents, lecithins, starch derivatives, whey powder, and functional fats. These are added to the flour in industrial bakeries at a concentration of only about 1% to 5%—but must nevertheless be distributed absolutely homogeneously, as they directly determine the texture, volume, crumb, and shelf life of the baked goods.
The production of high-quality baking agents and premixes places three simultaneous demands on mixing technology:
Three Key Challenges in Bakery Ingredient Production
- Homogeneity despite extreme component diversity: Hydrophilic and hydrophobic substances, ultra-fine powders, and granules with varying bulk densities and particle sizes must be evenly distributed—and must not segregate again during product discharge
- Controlled liquid addition without clumping: Oils, lecithins, baking extracts, honey, syrups, and highly viscous substances must be finely atomized and introduced into the moving powder bed—every particle should be wetted according to the recipe; excessive concentrations impair flowability and storage stability
- Minimal heat input during mixing: If the baking agent heats up during the mixing process, its flowability deteriorates—the product may clump after packaging and can then neither be dosed nor sold
In addition, market demands are growing: Customers expect smaller batch sizes, clearly declared ingredients, allergen-free production lines, and short delivery times. Contract manufacturers must switch between many recipes daily—residue removal, cleaning efficiency, and product sequencing thus become key operational metrics.
amixon® offers specialized machine models for the production of baking agents and baking mixes, designed to meet a variety of requirements:
Overview of amixon® Mixing Systems
- HM Series Twin-Shaft Mixer: optimized for baking agents containing liquid components. Dual-fluid nozzles finely atomize oils, lecithins, and baking extracts into the moving powder bed. The result: uniform wetting, minimal dust content, improved flowability—with short mixing times and low energy input.
- AM Series Conical Single-Shaft Mixer: the top choice for contract manufacturers with frequently changing recipes. The conical design enables nearly complete residual discharge, reduces product carryover, and simplifies switching between allergen-free and allergen-containing batches.
- KoneSlid® Mixer Type KS: for maximum mixing precision and segregation-free discharge. Particularly suitable for high-concentrate products, where even the slightest deviations in distribution affect baking performance.
- Vacuum Mixing Dryer Type VMT: for the thermal processing of flours and grain derivatives. Mixing, heating, reaction, and drying take place in a closed process under vacuum. This allows for the targeted control of enzyme activity, the reduction of microbiological contamination, and the reproducible stabilization of water absorption and dough behavior—at moderate product temperatures.
Process reliability through pilot plant testing
Before designing a system, we offer trials of the mixing and cleaning processes at our in-house test center, using the customer’s original raw materials. In addition to the headquarters in Paderborn, there are technical centers in China, India, Japan, South Korea, Thailand, and the United States. For baking ingredient manufacturers and contract manufacturers introducing new formulations or optimizing existing processes, this means a measurable reduction in development risk prior to the investment decision.
