Deagglomerating Batter Mixes

The installation of a Silverson In-Line mixer has solved production problems for a major food processor. They manufacture products such as fish fingers and chicken nuggets in a continuous process. Problems were experienced during preparation of the batter mix, where flour and other powdered ingredients were forming lumps which the existing mixing equipment could not break down. These stuck to the product in the enrobing stage, resulting in an unsatisfactory appearance to the finished product. In some cases, misshapen or oversize products would not fit into packaging properly, bringing production to a standstill. Further problems arose because the batter mix is also recirculated from the enrobing system back to the holding vessel; lumps had a tendency to build up, reducing the flow of material and raising potential hygiene issues. A Silverson In-Line mixer was installed between the mixing vessel and the enrobing unit and the problems were solved instantly. A single pass through the self-pumping unit imparted high shear to the batter which deagglomerated the mix, resulting in a homogeneous, smooth batter.