Blog

Blog

We publish news and articles about food processing equipment, new machinery, technical developments, industry trends and special offers. Our content also covers processing technologies, equipment selection, production methods and practical guidance for starting or expanding a food manufacturing business. These updates help manufacturers and entrepreneurs stay informed about developments in the industry, discover new production opportunities and make better-informed business and investment decisions.

Blog News
The Growing Variety of Sauces and Dips
The Growing Variety of Sauces and Dips
As sauce varieties expand, so do processing requirements. New flavours like hot honey, chilli crisp and gochujang drive recipe development and therefore require adaptable equipment.
Controlled Honey Crystallization for Fast Creamed Honey Production
Controlled Honey Crystallization for Fast Creamed Honey Production
A controlled vacuum process for producing smooth, fine-crystal creamed honey in approximately 3–4 hours.
Nut butter grinding
Nut butter grinding
How to select and configure grinding equipment for achieving consistent product texture, temperature, viscosity, and production capacity.
The Advantages of Gravity Mixing in CookMakMix Kettles
The Advantages of Gravity Mixing in CookMakMix Kettles
Gravity-assisted mixing in CookMakMix cooking kettles improves circulation, heat transfer, and product discharge, especially when processing viscous food products.
How to improve mixing efficiency with gravity
How to improve mixing efficiency with gravity
Gravity-assisted mixing uses tilting to combine mechanical agitation with natural product movement, improving circulation and mixing efficiency.
New video demonstrating gravity mixing
New video demonstrating gravity mixing
A practical demonstration of gravity-assisted mixing and heating of popcorn kernels, using our 30L Cook Mak Mix cooking kettle with tilting.
10 products you can make on our professional tilting cooking kettle
10 products you can make on our professional tilting cooking kettle
A professional tilting cooking kettle combines controlled heating, automatic mixing, tilting for product discharge and gravity-assisted mixing, and caster wheels for easy mobility.
Liquid dough mixer with tilting for fast emptying
Liquid dough mixer with tilting for fast emptying
A tilting liquid dough mixer with gravity-assisted mixing is designed for preparing and discharging liquid and semi-liquid dough, including pancake batter, waffle batter, creams, sauces, and cake mixtures.
New tilting caramel cooking kettle 30-150L
New tilting caramel cooking kettle 30-150L
Why we developed a new tilting caramel cooking kettle, and why it outperforms the previous generation despite a lower cost!
Why modern belt ovens are replacing batch roasters
Why modern belt ovens are replacing batch roasters
As roasting operations scale, continuous belt ovens are replacing batch systems by reducing operator dependency and delivering more uniform results.
Which fryer conveyor to choose for your product?
Which fryer conveyor to choose for your product?
Learn how your product’s behavior in hot oil determines the right conveyor system for your fryer.
New 100L plough mixer – Sugar mixer test
New 100L plough mixer – Sugar mixer test
We’ve just released a new demonstration video showing our plough mixer in operation, highlighting its performance in real production conditions.
Vacuum evaporation and concentration of liquid products
Vacuum evaporation and concentration of liquid products
Vacuum evaporation of milk enhances its shelf life and preserves its nutritional content by gently removing water under reduced pressure, maintaining flavor and quality.
Vacuum honey creaming unit
Vacuum honey creaming unit
The honey creamer began operation at our customer’s production facility.
Understanding Chocolate Blooming and its causes
Understanding Chocolate Blooming and its causes
What is chocolate bloom, and what are some effective prevention methods that can help to avoid it, ensuring that your products maintain their quality and appearance?
A Vacuum Cooling Chamber for bread and pastry products
A Vacuum Cooling Chamber for bread and pastry products
The distinctive features and benefits of vacuum cooling chambers is that they employ a vacuum or low-pressure environment. This technology achieves rapid product cooling with diminished energy consumption, and a prolonged the shelf life, demonstrating its practicality and sustainability.
Honey pasteurization for enhanced quality and safety
Honey pasteurization for enhanced quality and safety
Honey is a treasured and sought-after gift from nature, known for its unique taste qualities and diverse health benefits, making it highly desirable on the market.
Cow's milk alternatives & substitutes
Cow's milk alternatives & substitutes
While plant-based milk alternatives cannot replace the regular cow's milk due to their distinct composition, they are still very useful and full of vitamins E and B, they also contribute to combating high cholesterol since they lack saturated fat.
Vacuum drying and its benefits in food production
Vacuum drying and its benefits in food production
Vacuum drying is a method of drying which utilizes reduced pressure to expedite processes like evaporation and cooling. It ensures swift drying and cooling, safe processing, and economic efficiency, particularly for heat-sensitive products. This method, mostly using cabinet-type dryers is widely used in the processing of fruits, vegetables, and medicinal herbs.
Production of butter, spreads and margarine
Production of butter, spreads and margarine
The process of manufacturing butter and other oil and fat products (spreads, margarines) depends on the final product and its production volumes.
The most efficient food drying method
The most efficient food drying method
A new generation hybrid food dryer that combines heat pump condensation technology and convection airflow for faster and the most energy-efficient drying process.
Soft vs. cream cheeses
Soft vs. cream cheeses
Soft cheeses, like brie and camembert, are characterized by their creamy texture and high moisture content, achieved through minimal processing using homogenizers.
Production of nut paste using a colloid mill
Production of nut paste using a colloid mill
To start your peanut butter production business, it is essential to choose the right colloid mill. This critical decision marks the beginning of the process of transforming your nuts into a rich and flavorful paste, laying the groundwork for a successful and efficient nut paste production business.
New paddle mixer video
New paddle mixer video
We released a new video showcasing the working process of the twin shaft paddle mixer.
How to choose the ideal fryer for your business?
How to choose the ideal fryer for your business?
Which aspects of a fryer are crucial to consider when making an investment? There is a diverse array of fryers of different types and models available on the market. Determining the optimal fryer involves selecting one that can seamlessly scale with your production needs and adapt to its unique requirements.
Secrets of toothpaste production
Secrets of toothpaste production
Toothpaste is a product used by billions of people around the world. There are many toothpaste recipes, each manufacturer always offers something new to the sophisticated consumer.
Cow's milk alternatives & substitutes
Cow's milk alternatives & substitutes
While plant-based milk alternatives cannot replace the regular cow's milk due to their distinct composition, they are still very useful and full of vitamins E and B, they also contribute to combating high cholesterol since they lack saturated fat.
Vacuum evaporation and concentration of liquid products
Vacuum evaporation and concentration of liquid products
Vacuum evaporation of milk enhances its shelf life and preserves its nutritional content by gently removing water under reduced pressure, maintaining flavor and quality.
Honey creaming - Advantages and the technology behind it
Honey creaming - Advantages and the technology behind it
Vacuum honey creaming refines texture by producing a smooth, uniform consistency that remains stable over time while preserving honey’s natural enzymes, nutrients, and beneficial properties.
Vacuum extraction and concentration in food processing
Vacuum extraction and concentration in food processing
Extraction and vacuum evaporation allow for the production of high-potency concentrated extracts from heat-sensitive raw materials, to preserve the flavor, aroma, and bioactivity in food, supplements, pharmaceuticals, and cosmetics.
A new type of business - Culinary production in the style of a Dark Kitchen
A new type of business - Culinary production in the style of a Dark Kitchen
Ready-to-eat food no longer includes a visit to the kitchen or a store but rather involves ordering and delivering various dishes directly to your home or place of work. This practice bypasses traditional public catering, turning it into a broader social experience rather than mere dining.
Production of nut paste using a colloid mill
Production of nut paste using a colloid mill
To start your peanut butter production business, it is essential to choose the right colloid mill. This critical decision marks the beginning of the process of transforming your nuts into a rich and flavorful paste, laying the groundwork for a successful and efficient nut paste production business.
Industrial food drying chambers for fruits, herbs and vegetables
Industrial food drying chambers for fruits, herbs and vegetables
Preservation through the dehydration of vegetables, fruits, berries and herbs, as well as meat and fish products for small-scale production, or on an industrial scale.
The most efficient food drying method
The most efficient food drying method
A new generation hybrid food dryer that combines heat pump condensation technology and convection airflow for faster and the most energy-efficient drying process.
Vacuum evaporation in food processing
Vacuum evaporation in food processing
Vacuum evaporation is a thermal concentration process that removes water from liquids under reduced pressure, allowing evaporation at lower temperatures, to preserve the product quality.
Ghee production and practical processing methods
Ghee production and practical processing methods
Ghee is produced by gently heating butter to separate and evaporate moisture and isolate the milk solids, creating a stable, aromatic fat with a long shelf life.
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