Abstract
Methods of weighing and blending liquid and dry ingredients for batch, continuous, or batch-continuous processes are described. These methods include weigh scales or belts, hoppers on load cells, and loss-in-weight feeders. The advent of programable logic controller made the weighing and batching process more reliable as long as scales on load cells are kept in calibration. Blending of dry ingredients, liquid ingredients blending, and combining dry and liquid ingredients are described. The basic granola process illustrates the use of weighing and blending operations.
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