The knowledge of the perfect composition
This process too places high demands on the manufacturer: they need to be accurate and gentle. The blended products must not only be a treat, but also please the eye.
Depending on the product the different ingredients are blended before or after the drying process. Wet mixing processes, sometimes involving a subsequent drying step, are used to produce bouillons, semi-finished food ingredients, malt-based breakfast beverages and cereal bars.
On the other hand dry blending is used to manufacture our soups, sauces, ready-to-serve meals, white coffee, cappuccinos, desserts, spice blends and savoury ingredients. The requirements of such final blends are homogeneity, structure preservation and good pourability – a big challenge since many different ingredients such as flour, vegetable oils, vegetables, rice, pasta, mushrooms, spices etc. can be part of the same recipe. Our knowledge in handling natural raw materials plays the decisive role.