Baked Goods

Liquid + Liquid

By Liquids we understand pumpable media. The following INDAG mixer types are suitable for these mixing tasks: DLM/MDLM/PDLM/S or DLM/H .

Application examples:

cake dough + cream

Liquid + Gas

High shear forces and relatively long residence times are needed to produce foams or to cook continuously with steam. For this task the INDAG intensive mixer type DLM / S or a dynamic mixer type DLM / M is used.

Application examples:

sponge dough + compressed air

sponge mass or curd mass + air

Liquid + Solids

The term 'solids' covers all non-pumpable media. These can be powders, granulates, or large particles. In order to continuously mix defined amounts of these into a liquid, we use our solid-liquid mixer type DLM / FS.

Application examples:

dough + wheat flour

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