Inline dry ingredient blending

Inclusions add interest to bakery - and confectionery products. Examples are rice crisps in chocolate, crushed nut pieces in caramel, or chocolate chips in cake batter. What these products have in common is that they are sensitive to temperature and/or shear changes. TFT developed the RotoBlender specifically to gently blend or fold the dry particles into the base product. Its typical design guarantees an even distribution of the inclusions while maintaining the structure and texture of your product. A loss-in-weight feeder can be added for dosing the inclusions proportionally.

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