Haas-Mondomix: capitalizing on confectionery's 'lighter' side.(pro sweets COLOGNE)

Continuous aeration remains a well-known technique to manufacture "light products for confectionery, bakery and dairy applications." Other applications involve the use of the Continuous Aerator for product improvement (texture, mouthfeel), homogenizing, and/or dynamic mixing. The Mondomix (axial) mixing head continues to be the world standard and consists of a rotor and stator both fitted with intermeshing pins, which provide, unlike other systems available, constant sheer to the product. This results in better temperature control and controllable bubble size distribution.

Currently all pins on the rotor and stator are vacuum-welded to the body. Although this suffices …