Fat and Flour, mixed finer
and faster by
Boone Delta Blade Mixer
John R Boone’s cost-effective Delta Blade technology brings process improvements to manufacturers of fat and flour
catering mixes, allowing a higher fat addition, significantly reducing both batch processing time and capital cost.
he preparation of fat and
flour Catering Mixes was
traditionally achieved in
conventional ribbon mixers
fitted with thin piano wires.
Although a reliable method of producing
a light, free flowing mix, the process was
time consuming, limited to about 18% fat
addition and the piano wires were prone
to frequent breakage.
T
As the demand for Catering Mixes
increased a more efficient and versatile
method of mixing was introduced by
using the Plough Type mixer with side
cutters. This mixer had many advantages,
processing an increased fat content, free
flowing, mixture in a much shorter mix
time.
John R Boone has now gone a stage
further and have introduced their Delta
Blade Mixer to produce high content ‘Fat &
Flour’ mixes.
The re-design of the plough to a delta
form with wings mounted on patented
blade arms, has given this mixer a clear
advantage over the current range of
plough type mixers.
Dependent on fat formulation, side cutters
may not be necessary or their number
reduced, for the arms carry out the
chopping of the fat whilst the delta blades
disperse it throughout the mix. (In recent
tests 30% was dispersed in less than 2
minutes without cutters).
The blades, arms and their attachment
to the shaft give a smooth crevice free
agitator construction.
This design also reduces the cost of the
mixer and its’ cost of operation / cleaning
making it very competitive with the
standard plough type mixers.
Test mixers available for each type of mixer supplied
A wide variety of recipes can be produced
including ingredients such as milled
sugar, starch, milk powder, powdered egg,
emulsifiers and flavours. The type of fat
used can also vary from block lard to liquid
shortening to produce such products as:-
• Shortcrust Pastry
• Scones
• Doughnuts
• Choux Pastry
• Sponge Cakes
• Madeira Cake
J R Boone also produce
Interrupted Spiral Mixers up to 10,000L
( HHBM ) and Rotary Drum Mixers up
to 25,000L ( RDB ) in working volume.
Continuous alternatives are available for all
our mixer types
www.jrboone.com