No other food segment is as immediately subject to sensory evaluation as tea and spices. Consumers can immediately smell and taste whether a product lives up to its promises. What ends up in the cup or on the plate is the direct result of the manufacturing process—and that is where blending technology makes the difference. Dried leaves, ground roots, botanical ingredients, and complex spice blends differ fundamentally in particle size, density, and surface structure. Only a mixing technology that accounts for these differences can reliably preserve structure, aroma, and product quality.
Four Challenges the Industry Faces
- Preserving the structure of delicate ingredients: Tea leaves, flowers, and coarsely crushed spices must not be ground in the mixer. Mechanical stress creates fine particles—and in high-quality tea and spice blends, fine particles are a quality defect, not a byproduct.
- Uniform flavoring: Oleoresins, essential oils, and liquid extracts must be evenly incorporated into the dry matrix—without local overconcentration, without clumping, and without loss of aroma due to unnecessary heat input.
- Microbiological safety: Herbs and spices carry a natural bacterial load from the moment they are harvested. Sterilization must be process-reliable and reproducible—without compromising the product’s sensory profile.
- Product changeovers without compromise: Producers who switch daily between cinnamon blends, herbal teas, and allergen-free organic spices need equipment that can be completely emptied, quickly cleaned, and refilled without the risk of cross-contamination.
amixon® meets these four requirements with machine concepts specifically developed for the sensitive properties of tea, herbs, and spices. Every detail—mixing tool, container geometry, and discharge system—is designed for gentle processing.
The right rotational speed for the right product
amixon® develops its machine concepts for the tea and spice industry based on this principle. The Gyraton® GM silo mixer is the benchmark for gentle homogenization of large batches up to 100 m³. The deliberately low operating speed reliably protects sensitive ingredients such as tea leaves or dried fruit pieces from mechanical damage.
The HM vertical twin-shaft mixer achieves the highest mixing quality in 30–60 seconds with minimal energy input—the first choice when oleoresins or liquid flavors need to be precisely incorporated into spice blends.
The KoneSlid® KS mixer bridges the gap to the filling line: controlled, non-segregating discharge directly into the packaging, without any loss of quality during discharge.
In addition, amixon® vacuum mixer dryers enable steam sterilization within the same unit—microbiologically safe, gentle on aromas, and validatable. All systems comply with EHEDG and GMP standards, can be completely emptied, and are designed for both dry and wet cleaning—consistently developed to meet the specific requirements of tea and spice production.
Mixing technology as a quality factor
Preserving flavor is not a matter of chance—it is the result of a mixing technology that protects structure, controls temperature, and ensures process reproducibility. amixon® is one of the leading specialists in hygienic precision mixing technology for the tea, herbal, and spice industries and has been developing its equipment exclusively at its Paderborn facility for over 40 years. At the amixon® technical center, manufacturers can test their original recipes under realistic process conditions—before making an investment decision.
