Agglomeration

During agglomeration all the raw materials of a mixture are merged into larger uniform structures Agglomerated.
In our plant premixed raw materials can be agglomerated in the mixing on their own or together with ground sugar from silos. Through the agglomeration the behaviour, the appearance and the bulk density of the products changes.
For the customer an agglomerated product looks uniform but no longer generates dust or separates. A further great advantage of agglomerating for powdery instant drinks is the rapid and complete wettability. After agglomeration products such as cocoa no longer sit on the top of milk but can be easily stirred in.

Operating mode

The continuously added powdery products are moistened with water vapour and in a second step dried again on a fluidised bed with hot air. This results in the formation of so-called agglomerates that display different properties from the individually added powdery products.