This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Avana Bakeries – smoother cake mix production

18 May 2010

John R Boone of Congleton has supplied mixing equipment to Avana Bakeries. The equipment is a horizontal helical blade mixer, featuring a unique combination of rapid, gentle mixing with a tipping action to provide complete discharge of the unit into mobile containers.

Avana, part of Premier Foods, is a major manufacturer of cakes, puddings and desserts, supplied from their large site near Newport, South Wales to major retailers all over the UK.

The challenge for John R Boone was to provide a Mixing system which could mix everything from wet cake mix to sugar-paste quickly, give an even, homogenous blend, while at the same time providing a very gentle mixing action. Some of the mix materials, for example glace cherries, are relatively fragile and must not be damaged by the mixer.

Sugar paste on the other hand has to be produced in a wide range of viscosities to both cover cakes evenly and produce decorative figures to stand on the cake.

Following extensive tests at Avana’s Newport site and detailed discussions with the production and engineering team Boone’s solution was to provide a horizontal helical blade mixer (HHBM), the mixer blade (agitator) consisting of a double “interrupted” helix designed to lift the product equally inwardly, outwardly and obliquely in a criss-cross flow within the mixing trough.
 
The HHBM design has a short aspect ratio, ie is “short and tall”, which helps to provide a very good end-to-end mixing action in a short time. A key, patented, feature of the HHBM is the way that the agitator arms are connected to the shaft of the mixer, with blades then mounted on the ends of the arms. In this way, adherence of the mix to the blades and arms is minimised, aiding discharge and cleaning.

The mixer also features a “rotating trough” discharge, where the mixer body (the “trough”) rotates upwards to provide a comfortable loading height and down to discharge into mobile containers. In addition the mixer can also be supplied with a heating or cooling jacket and an agitator which can be easily removed for cleaning or to be changed for an alternative configuration.

The fully integrated Mixer Control system provides variable mixing intensity and flexible recipe management with an IP67 Inverter drive and touch screen input (HMI) to give 50 programmable recipes with up to five mixing steps (10 Timers) in any blend.

As is often the case once the operators have had time to use the system better ways of working have been proposed and now adopted with additions to the control software being easily retro fitted to the existing mixers.


Contact Details and Archive...

Print this page | E-mail this page

RELATED CONTENT...


Article image Mixing it up to stay ahead of buttercream trends

Cardiff-based Memory Lane Cakes, part of the Finsbury Food Group, has replaced old mixing equipment and expanded production capacity with new rotating discharge horizontal helical blade mixers (HHBM) to allow it to keep pace with demand for its cake batters, buttercream fillings and toppings. Full Story...

Article image Fat and flour mixed finer and faster

John R Boone's cost-effective Delta Blade technology brings process improvements to manufacturers of fat and flour catering mixes, allowing a higher fat addition, significantly reducing both batch processing time and capital cost.Full Story...

Rapid Ribbon mixing for Tate and Lyle from John R Boone Ltd

Aeration success for mixers at Aspall Cyder

Big squeeze at bulk handling test lab

RELATED SPONSORED ARTICLES...


Article image Fat and flour mixed finer and faster

John R Boone's cost-effective Delta Blade technology brings process improvements to manufacturers of fat and flour catering mixes, allowing a higher fat addition, significantly reducing both batch processing time and capital cost.Full Story...

MOST VIEWED...


Article image Spray and save on the glazing process

Food glazes are widely used in the bakery sector to improve the look and taste of baked products. Traditionally, this coating process has resulted in substantial waste. Technology advances mean that this is no longer the case. Full Story...

Article image Your flexible friend in the food factory

Suzanne Gill finds out where thermal imaging technology can help around the factory. Full Story...

A dry-ageing process improvement

Self diagnostics: an enabler for predictive maintenance

What role does refrigeration play in the supply chain?

http://www.appetite4eng.co.uk