Powder Tec: food goes powder

The processing of powder raw materials and premixes has many advantages over liquid products. More and more companies in the confectionary, bakery and food industries are therefore taking new and more cost-efficient ways in production and use powder.

However, the processing and handling of powders, e. g. mixing, liquefaction, storage, packaging etc., require special expertise. What is, for example, the difference between mixing, kneading and stirring, and how does processing affect the final product?
How decisive the right process is and the appropriate machines for application are, experts show at this congress. Leading experts from science and industry present the latest findings on the topic of powder and enable the participants to optimize their raw materials and the production process.
At this forward-looking congress the ZDS is supported by high-ranking experts from industry. The Amixon GmbH in Paderborn/Germany, a leading manufacturer of high-performance mixing technology, as well as Prof. ­Rainer Barnekow from the Hoch­schule Ostwestfalen-Lippe, a specialist in the field of optimization of mixing processes, guarantee for a high-quality and practical event. The congress will take place from June 27 to 28, 2017, in Paderborn/Germany.     •