Description
ADVANTAGES:
Designed for continuous production
It can form agglomerates with an open-pore structure, in order to absorb liquids and facilitate immediate dispersion of the agglomerate.
It gives the product better dispersibility, facilitates transportation and guarantees homogeneous dosing and filling in the packaging and tablet pressing process, as well as a significant reduction in specific weight.
APPLICATIONS
Mixtures based on sugar with cocoa, with cocoa-milk, with coffee or substitutes, coffee with milk, tea or chamomile extracts, skimmed and soy milk, vegetable cream
Fruit jellies, flavors, drinks, aspartame, maltodextrins, sodium glutamate
Proteins, isotonic drinks, diet products
Flans, pastry creams, chocolate or vanilla mousses
Food for children, with pre-cooked flour, with cookies
Seasonings for broth, soups, etc.
Rewetting agglomeration is based on the humidification of powders and mixtures with sugar in their composition. Moisture gives dust particles a sticky consistency that promotes agglomeration. In the final phase of the process, excess moisture is removed by drying with hot air.
ICF & Welko's rewetting agglomeration system allows obtaining a final product with high dispersibility. The process consists of 3 main phases:
1. Dosing The mixture to be processed is dosed with a perforated network using an adjustable capacity system.
2. Humidification The mixture is then humidified online by steam injections and then processed by a fluid agglomeration bed, where the formation of the granules takes place.
3. Drying The agglomerates are dried in the final part of the fluid bed and stabilized with air at room temperature inside a rotating channel.
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