Premixes for Mousses and other Aerated Desserts The Advantages Introduction The Process The Problem The Solution HIGH SHEAR MIXERS/EMULSIFIERS FOOD Solutions for Y our TOUGHEST MIXING Applications in APPLICATION REPORTA number of difficulties can be encountered when using conventional mixers for preparation of the premix: • Powders must be added at a controlled rate to reduce agglomeration of particles. • Milk powder, whey powder and cocoa powder

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