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Difference Between Blender and Mixer
With the passage of time and technological advance, working in kitchen has become easier and more efficient than ever before. Kitchen appliances like mixers and blenders have made preparing for recipes quick and efficient, saving a lot of time and effort of people around the world. There are many people who cannot differentiate between a blender and a mixer because of obvious similarities in looks and functions. However, the task for which a blender is to be used in a kitchen is different from what a mixer is used for, and this is because of the basic difference between the designing of a blender and a mixer. Let us take a closer look.

A blender is an apparatus that contains a jar with a blade at the bottom. This blade is rotated with the help of an electric motor, to mix substances inside the jar. Blender container is mostly made of plastic that is transparent and has markings to allow for precise measurements. However, containers made of stainless steel and glass are also popular. Some blenders require the addition of liquid to solid food particles so as to move these particles and make them come in contact with the blade, to be chopped and cut evenly. A blender motor can be operated on different speeds depending upon the food items to be blended. Blenders can be used to crush ice, make purees, dissolve solid items into liquids, blend boiled vegetables into a paste or a soup, and so on. Some blenders come with the option of changing the blades to be able to multiple tasks in the kitchen.

Mixer is an apparatus used in kitchens for helping in mixing fluid food items. It started with the idea of an egg beater, but today occupies an important place in the kitchen in the form of a hand mixer that operates with the help of electricity. Modern mixers have a beater (mostly two) that can be immersed inside a container containing liquids while the other end of the mixer is contained inside a unit that houses a motor. The beater rotates at great speeds with the press of a button on the body and completes the job of mixing or beating within seconds. The mixer can be taken out and washed under the tap water easily to be used again later.

Learn About the Three Main Types of Mixers
The three types of mixers used in commercial settings each have their own set of unique advantages. Which kind your bakery needs will depend on the volume of dough you produce, the type of products you bake and the size of your work area.

Use this guide to help you choose the right type of mixer when you’re planning your bakery.

1. Horizontal Mixer

This type of mixer has the capability of producing the largest volume of dough in the shortest amount of time. It is configured so that as the dough is mixed, the next batch is continually fed into the machine. The dough also easily exits the machine into a trough for convenient transport after the mixing process is complete.

One of the main drawbacks of a horizontal mixer is its inability to keep the dough temperature low throughout the mixing process. The friction of the dough rubbing against the sides of the bin causes the temperature to rise, which isn’t ideal for some types of yeast doughs.

2. Spiral Mixer

One of the most popular types of mixers, the spiral mixer is used in many different settings due to its flexibility. It mixes dough completely and efficiently and with little friction in a rotating bowl that moves around a spiral-shaped blade.

This option comes in a range of sizes to fit many different target dough outputs. It uses less electrical power than a horizontal unit, delivering on the energy-efficiency front.

3. Planetary Mixer

The planetary mixer is the option most commonly used in home kitchens. The central mixing wand rotates around a stationary bowl. You can change the wand attachment as needed to accommodate your mixing goals.

You can use this type of machine to mix a range of substances too, not just dough. The bowl is easily detached and moved quickly, once mixing is complete. These upright machines are typically smaller, so if you have limited space, the planetary mixer might be the best option for you.

The drawback to using a planetary mixer is that the level of mixing between the top and bottom of the bowl may not be uniform. When using a planetary machine for dough, certain areas of the batch may be underdeveloped.

Which Is Right for You?

Assess your mixing needs before making a final decision. Is speed the most important attribute? Is volume your main goal? Once you identify the critical priorities in your mixing process, you will be able to identify which of the three types of mixers will offer you the best advantages.

The Different Types of Mixing Equipment
Honestly, when I think about mixers, my mind subconsciously drifts into the yummy treats and smoothies it can prepare. Pizza dough, shredded cheese, dips and purees are some of my favorite food slurries all thanks to my blender and food processor.

These mixing equipment have amazing mixing attachments that any baker and food preparer ought to know. Likewise, industrial mixers used to make mixtures in large batches have the same mixing principles as that of the Kitchenaid you’re using to prepare meals.

Industrial Mixers and Commercial Blenders: Connecting the Dots from your Kitchen to Industrial Mixing

So today’s good topic on mixing is sponsored by your favorite texturally-luscious creme brulee!

To start off, here are some things that are common with kitchen blenders and industrial mixing equipment:

Different types of blades perform differently depending on which substance.

Viscosities matter: your blender/mixer capability in mixing different slurry viscosity depends on the horsepower rating of your equipment.

Both kitchen blenders and industrial mixers make emulsions and homogenous mixtures.

Has different levels of blade configurations to suit various levels of viscosity.

Now that we’ve gone through their similarities, let’s dive deeper into the specifics of process mixing.

Choosing the Right Type of Mixing Equipment

Food processors are meant for labor-intensive applications such as milling vegetables and fruits. Blenders, on the other hand, are ideal for liquids.

In a large industrial mixing spectrum, there are tons of industrial mixers to choose from, varied by the way they are supposed to mix components. Some mixer configurations are constructed for adhesives and gums, while others are for milk homogenization to cherry mixing.

Industrial Mixers may also range in size such as laboratory mixers for testing to large production mixing units. The action of the ingredients being mixed may also depend if its sheared, agitated or tossed and turned such as powders and solids.

It matters what mixing equipment you buy as at the end of the day, your ROI’s sake hugely depends on the efficiency of your mixer to achieve smooth and homogenized blends.

What Is Dry Granulation?
Granulation is a mechanical process used to change the physical properties of a powder or powder blend. Flow characteristics, density, and particle size are the primary parameters influenced by this process. Granulation processes are employed when the raw material powder or blend exhibits behavior properties that hinder other manufacturing processes. Among these are poor flow (“bridging,” “rat-holing,” etc.) poor compressibility, component segregation, and inappropriate particle size to name a few.

In principle, two different processes for the production of granules can be used.

Wet granulation

Dry granulation

In so-called wet granulation, binders are added in liquid form to the powders. The binder, usually based on water or alcohol, acts as an adhesive, so that individual particles are connected to each other via the liquid bridges. This is often referred to as agglomeration. Wet granulation may require a downstream drying process to reduce the moisture in the granules. Both the addition of binders and the drying process can have a negative impact on the quality of the granules and the active ingredients.

In dry granulation, granules of the desired quality (density, particle size distribution, porosity) are generated in a two-step process by compacting and a subsequent milling step.. The addition of binders with subsequent drying process is not required here

Roller compaction is a well-established manufacturing process accepted in multiple industries around the world It produces densified material by compressing powders between two counter-rotating rollers. The densified flakes or ribbons, are then milled via a downstream granulation unit into well-flowing and granules of a desired size. Among other things, Alexanderwerk roller presses are characterized by their particularly gentle two step granulation. The Alexanderwerk machine design for the compression process is unique, as the vertically aligned rollers, in conjunction with a special control logic, continuously produce flakes of consistent thickness and density, which is essential for a consistent granule quality.

Drying equipment
Drying equipment is classified in different ways, according to design and operating features or based on the mode of operation, such as batch or continuous. In the case of the batch dryer, the material is loaded into the drying equipment and drying proceeds for a given period of time, whereas, in the case of the continuous mode, the material is continuously fed to the dryer and dried material is continuously discharged. In some cases, a vacuum may be used to reduce the drying temperature. Some dryers can handle almost any kind of material, whereas others are severely limited in the size and style of feed they can accept.

Drying equipment also can be categorized according to the physical state of the feed such as wet solid, liquid, and slurry, and the type of heating system i.e. conduction, convection, radiation. Heat may be supplied by direct contact with hot air at atmospheric pressure, and the water vaporized is removed by the air flowing. Heat may also be supplied indirectly through the wall of the dryer from a hot gas flowing outside the wall or by radiation.

Dryers can also be classified on the basis of exposure to the material to be dried. Dryers exposing the solids to a hot surface with which the solid is in contact are called adiabatic or direct dryers, while when heat is transferred from an external medium it is known as non[1]adiabatic or indirect dryers. Dryers heated by electric, radiant, or microwave energy are also non-adiabatic. Some units combine adiabatic and non-adiabatic drying; they are known as direct-indirect dryers. They can also be categorized on the basis of energy efficiency. To reduce heat losses most of the commercial dryers are insulated and hot air is recirculated to save energy. Modern designs have energy-saving devices, which recover heat from the exhaust air or automatically control the air humidity. Computer control of dryers in sophisticated driers also results in important savings in energy.

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