Abstract
Mixing has wide application in most food industries where it is used to combine ingredients to achieve different functional properties or sensory characteristics. Forming is used to increase the variety and convenience of foods such as baked goods, confectionery and snackfoods. This chapter describes the theory of mixing solid and liquid foods. It reviews the wide range of mixers available for the large number of mixing applications and describes moulding and forming equipment that is used for bread, pies, biscuits and confectionery products.
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