Cream not butter

Cream can be tricky to mix and keep cool. 

Agitation has to be enough to allow the cream to be kept cool but not too much as to damage the product. Transkem have been tasked with mixing many creams of all varieties especially the more lucrative high end flavoured creams.  

We were tasked in one particular case to 'design out' the problem of having warm cream around the mixer shaft / centre of the vessel where the cream was thickening and not cooling as was the duty.

Transkem designed a set of suitable simple paddle mixers which proved to be the perfect solution and a less expensive option than the typical gate type impeller that had been originally supplied.

If you want to know more please contact us.