A major U.S. cereal producer was planning to expand its cocoa-covered puff grain cereal line by replicating an existing production setup. Historically, the process involved adding large quantities of cocoa into a mixture of water, sugar, and corn syrup, followed by agitation with a top-entry mixer. Because cocoa powder is challenging to wet and fully disperse — especially in high-viscosity syrups — the old method required extended tank mixing times and frequently resulted in undispersed solids settling out as waste.
When preparing for capacity expansion, partnering suppliers introduced the manufacturer to the Fristam Powder Mixer as a solution that could reliably integrate dry cocoa powder into liquid streams and improve process efficiency.