The amount of foodstuffs requiring mixing is vast.
Although many applications are very simple such as mixing yeast for bread manufacture, pectin, olive oils, milk, chocolate etc. some foodstuffs are more difficult and require a different approach. Creams and thick yoghurts can require a different mixing as can food sauces where you require to mix the sauce for homogeneity but cannot impart a vigorous mix due to the possible degradation of the vegetables.
Transkem's technical expertise and vast process knowledge of over 85 years allows us to supply the correct mixer every time.