Receiving and inspection
Cleaning, magnetic separation and pre-crushing according to ingredient condition.
COMPLETE PROCESS
From ingredients to packaged product
A well-designed food line controls temperature, particle size, hygiene and uniformity in every batch.
Controlled grinding
Size reduction while preserving color, aroma and heat-sensitive properties.
Sifting and mixing
Particle classification and recipe-based mixing for uniform results.
Packaging
Temporary storage, dosing and filling into bags, sacks or containers.
HYGIENIC CONFIGURATION
Equipment tailored to food behavior
The solution is defined by moisture, fat, sugar, thermal sensitivity, fineness and cleaning frequency.
- Closed and uniform feeding.
- Pin, hammer or pulverizer mill according to the ingredient.
- Cyclone, filtration and sifting to control dust.
- Ribbon mixer for homogeneous recipes.
- Stainless steel and easy disassembly.
APPLICATIONS
Configurations for different ingredients
Cereals and proteins
Rice, corn, oats, legumes and plant proteins for blends and instant ingredients.
Sugar, cocoa and spices
Grinding with thermal control and dust collection to preserve aroma, color and flowability.
Functional ingredients
Weighing, sifting, mixing and packaging of proteins, powdered drinks and bakery products.
SELECTION REFERENCE
Data needed to define the line
| Factor | Information required | Impact on design |
|---|---|---|
| Ingredient | Moisture, fat, sugar, hardness and density | Mill type and cooling |
| Capacity | kg/h and working hours | Power, hoppers and conveying |
| Result | Fineness, distribution and maximum temperature | Mesh, classifier and thermal control |
| Hygiene | Recipe changeovers and cleaning method | Material, finish and accessibility |
| Downstream process | Mixing, dosing and packaging type | Auxiliary equipment and automation |
Let us design your food line
Send us the ingredient, capacity, fineness, acceptable temperature and hygiene requirements to prepare a proposal.
FREQUENTLY ASKED QUESTIONS
Powder food processing
Which mill is suitable for my ingredient?
It depends on hardness, moisture, fat, fiber, fineness and thermal sensitivity. We recommend evaluating a sample before confirming the model.
How is temperature controlled during grinding?
Uniform feeding, air circulation, water cooling or a low-temperature setup can be used.
How is cross-contamination avoided?
Through stainless steel, closed connections, accessible surfaces and proper cleaning procedures between recipes.
Can the entire line be automated?
Yes. We can integrate feeding, grinding, sifting, weighing, mixing, PLC and packaging.