Machine processing of baking agents: Precise mixing technology for perfect results
Baking agents are complex mixtures of numerous powdered and liquid components, such as fats, oils, honey or baking extracts. RUBERG offers customised machine solutions for the efficient and precise processing of these mixtures to ensure ideal baking results.
Challenges in the processing of baking agents
Precise dosing and even distribution of ingredients are crucial for the quality of baking ingredients. While liquid additives reduce dust formation, too high a liquid content poses the risk of clumping and reduced flowability. RUBERG mixers ensure that the optimum mixing quality is achieved even with minimal energy input, without the end product clumping or becoming difficult to dose.
Innovative liquid addition and agglomerate prevention
The type of liquid added significantly influences the consistency of the baking powder. RUBERG relies on the patented ISR System (Injection-Spraying System), which introduces liquids into the mix with microfine precision, preventing agglomerate formation. The combined action of the mixing unit and cutting rotors ensures both large and very fine quantities of liquid are distributed homogeneously and accurately.
Flexible processing for different ingredients
RUBERG machines are versatile and process ingredients such as flour, milk powder, sugar, baking powder, dry sourdough and ready-made baking mixes. Thanks to sophisticated technology, they enable precise liquid dosing and uniform mixing, which significantly increases the quality of the final product.
RUBERG mixing systems – Precise mixing technology for high-quality baking agents
With RUBERG mixing systems, baking agent manufacturers receive tailor-made solutions for the perfect processing of their products. Efficient liquid distribution, precise dosing and a homogeneous mixture ensure the high quality and functionality of the baking agents – for the best baking results.
