Blending Techniques used for the manufacture of Masala Powders
There are several methods used to blend masala powders, like using ribbon blenders, paddle mixers or Y blenders. Each blender is suited for a particular kind of product. In the spice industry, where different spices and ingredients like salt are used, blenders such as ribbon blenders and high-speed paddle mixers are used and designed for various capacities.
In our company, we use high-speed paddle mixers for blending liquids and powders from 30kg a batch to 2000kg batch ribbon blenders for mixing masalas / seasonings.
Factors Involved in Blending
There is a lot of science involved in blending. The particle size, bulk density etc of each of the ingredients to be blended and the time and sequence of loading the ingredients are crucial to determining the final blended product.
Blending can also be done as a batch or continuous type. Large facilities with larger production capacities may use a continuous process blender involving several types of spice and masala ingredients that are fed into the blender. Smaller spice processing units may opt for a batch-type blending system.
In blending the type of spice, the bulk density, the temperature of the blender, the number of ingredients, the sequence of loading the ingredients and the time taken to blend are important criteria. The ease of loading and unloading the material and the time taken to clean the blender are also important to ensure reduced downtime and quick processing.
Blending is hence a process that can vary across industries and size of the industry and the qty and kind of material that can be blended.