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:

similar spinach + similar cream sauce

baby food

egg + vinegar + vegetable oil

egg white + gelantine

vinegar + water

fine binding sausage + beer
ham sausage, pistachios, nuts

fat phase + water phase

pieces of fruits (homogenizing)

gelantine with lumps


coffee concentrate + water

with additives

cocoa butter

cocoa mass + cocoa butter


molasses + water

protein mass

slurry (wheat, water, soya, onion)

starch + water, additives

suspension (water, wheat, soya)

concentrate of tomato juice

crushing apricots

crushing pieces of apples

sugar/glucose syrup

sugar solution + rework, aroma

sugar mass + fondant milk

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 typeDLM / S or a dynamic mixer type DLM / M is used.

Application examples:

fruit preparation + nitrogen

mash + nitrogen

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:

Fruit mass + crispies

Jelly + powder

Tzatziki + cucumbers

Water + casein powder

Water + maize

Tomato paste, oil, water, herbs + binding agent, powder

Water, glucose, fat + milk powder

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