Admixture Blog - Page 13 of 18 - Admix

Can You Spare a Bearing?

Attention Rotosolver, Rotostat and Boston Shearmill Customers!    Would you like to significantly reduce downtime, keep your equipment on a preventative maintenance schedule, and maintain the warranty for the life of your bearing frame and shaft assembly? If so, you might want to consider purchasing a spare.  Laying Out the High Value Benefits: Should you

Read More...

Meat & Poultry Series: Reducing Entrained Air

Reducing entrained air in your brine and marinade is key to maintaining quality product that is consistent. In an earlier issue, we talked about ways to do that in piping connections. Something that we see in many plants is customers recirculating brine and marinade and transferring it to hold tanks with little regard for foaming.

Read More...

Meat & Poultry Series: Retrofit that old OES

Over the years, brine and marinade ingredients have evolved. Starches, carrageenans, and soy proteins are more common today. They tend to be harder to fully dissolve and increase viscosity levels. When brine and marinade ingredients were typically just made of a water, salt and phosphate mix, original Admix powder induction systems equipped with eductor technology

Read More...

Meat & Poultry Series: Preventing Ingredient Separation

Do you need an agitator in a hold and saddle tank or in bins and combos where your brine and marinade is held? As mentioned in previous issues, newer ingredients like soy, starch and carrageenan do not dissolve but soak up water and the other ingredients and once fully “hydrated” are heavier than water. Left

Read More...

Calling all Tomato Paste Users!

Would you like to dilute your paste into a smooth, uniform sauce within two minutes after the last pass is added to your mix tank?  Would you like to use a coarser, less expensive paste and still produce the same quality product from that more expensive paste?  Would you like to make thicker product without

Read More...

Assured Implementation Method Ensures Trouble-Free Installations

At Admix, we “AIM” to provide top notch service to our customers before, during, and after the sale. That is why we developed the “Assured Implementation Method – AIM” which is designed to open the lines of communication between our customers and our technical teams, laying the foundation for a trouble-free install. The AIM program

Read More...

Improved Process for Manufacturer of Ice Cream Toppings

Written By: Patrick Lakin, Regional Sales Manager How would your bottom line improve if you could make more batches per day? Or if your batching process were made easier?   What If the quality of your products improved?  Or if your batching process were made safer for your operators?  What if you could do all of

Read More...

Process Improvement Tip – Water Quality

Mixing Your Way to Better Yields and Less Line Downtime – Our Meat & Poultry Blog Series Process Improvement Tip – Water Quality  Hard water can severely hamper certain brine / marinade ingredient’s ability to completely dissolve or hydrate. This has a large impact on yield causing purge, weeping and in severe cases, clogged injector

Read More...

Mechanical Tip – Seal It or Let It Breathe

Mixing Your Way to Better Yields and Less Line Downtime – Our Meat & Poultry Blog Series Admix was the first manufacturer to introduce stainless steel drive mixers to the Meat, Poultry and Seafood processing industry back in 1991. We’ve gained exceptional knowledge along the way! Today we continue our tradition of innovation and sharing

Read More...

Think Outside the Tank!

At Admix, we think “outside the box” and “outside the tank!” Historically, ingredient batching, blending, dispersing, dissolving, and emulsifying have taken place in a conventional “mix tank.” But today’s increasingly complex and clean label food & beverage formulas are challenging. Conventional mix tanks struggle to keep pace with down stream processing demands. They simply were

Read More...