Dissolving spray-dried milk, yoghurt powders, salt, starch and pectin

Yes. You can integrate the Fristam FS Shear Blender into your existing production cycle as an inline homogenization stage. This allows you to modernize a failing process (such as poor starch dissolution) and improve stabilizer functionality without the capital expense of scrapping recently purchased tank systems.

The Fristam PM (Powder Mixer) uses vacuum-driven induction to draw powders like spray-dried milk and yoghurt directly into a liquid stream. This ensures immediate wetting and uniform dispersion, which prevents floating material and reduces the hygiene and safety risks associated with in-tank blending and agitation.

The FS Shear Blender can homogenize solutions so effectively that it enhances the functional performance of the ingredients. In this case study, the superior activation of stabilizers allowed the customer to switch to a more economical starch grade without compromising the quality or viscosity of the final margarine product.

Traditional tank mixing often requires workers to climb ladders and manually dump heavy bags of powder into open tanks, creating dust and fall risks. The Fristam PM allows for floor-level powder induction via a hopper, significantly improving Health & Safety (H&S) standards and reducing manual labour.

Yes. Both the Fristam PM and FS Shear Blender are designed for high-hygiene environments. They are fully CIP-compatible, allowing for rapid cleaning between different production phases to prevent cross-contamination and maintain the sterile conditions required for dairy and margarine processing.

Unlike top-entry mixers that can whip air into the product, the Fristam PM uses a controlled vacuum to draw powders directly into the liquid stream below the surface. This immediate wetting prevents the entrapment of air, reducing foaming issues and ensuring a denser, more stable emulsion in margarine production.

Yes. The Fristam Powder Mixer can be equipped with an FDS Double Screw Pump – to make it suitable for handling higher viscosity flows up to 100,000cp. This is ideal for mixing concentrated starch slurries or semi-viscous margarine bases ensuring consistent texture regardless of the recipe’s thickness.

Absolutely. The Fristam PM can be integrated into fully automated systems. This allows for precise timing of ingredient additions, repeatable concentration levels, and reduced reliance on manual intervention, which further stabilizes the production cycle.

Yes. The Fristam PM and FS are ideal for plant-based spreads. They excel at dissolving pea proteins, soy isolates, and plant-based fats which often require high-shear homogenization to achieve the creamy mouthfeel associated with traditional dairy-based margarine.

The hygienic, dead-leg-free design of both the PM and FS ensures that Clean-In-Place (CIP) fluids reach every internal surface. This allows dairies to switch between different formulations – such as moving from a salted margarine to a yoghurt-based spread – without the risk of ingredient carryover.