The Schugi Flexomix Agglomerator, from Hosokawa Micron, is used to add a binder liquid to the fine powder and intensively mix the materials, so a homogeneous, dust free, granular material is produced

Increasing concern in the baking industry for health issues associated with the handling of dusty powders, such as flour, dough improvers and other additives, has resulted in legislation governing dust concentrations in working environments and restrictions in acceptable operator exposure levels. This has fuelled the demand for dust free products, that is products with powder particles greater than 50micron. Traditionally many bread improvers and additives are produced using spray drying techniques, which by their nature produce fine, dusty powders.

By utilising a continuous agglomeration production process, German based, leading specialist ingredient manufacturer Satro have created a range of bakery and food ingredients, including a dust free, calcium propionate bread improver that eradicate the problems of dust particles in the working environment.

The continuous system incorporates a Schugi Flexomix Agglomerator, from Hosokawa Micron, which is used to produce the dust free product.

By adding a binder liquid to the fine powder and intensively mixing the materials a homogeneous, dust free, granular material is produced.

The Flexomix is a vertical in-line mixer which mixes the materials speedily.

The self cleaning design incorporates a flexible walled chamber which is kneaded by external rollers to prevent the build up of material on the walls, thus maintaining thorough and speedy mixing.

Water or a base material solution is injected to bind the material.

The original material particles of less than 50micron are agglomerated to a particle size distribution between 125 and 2000 micron.

The particle size distribution can be altered by varying the percentage of binder added or by varying the rotor speed of the Flexomix.

The wet particles are dried in a Fluidised Bed Dryer to create a dust free granulate with free flowing characteristics.

This production method, rather than the traditional spray drying method, produces a granular bread improver with improved dispersibility and better behaviour when mixed with other fine textured ingredients.