Fat mixing is a piece of cake
29 Mar 2000
The commercial preparation of fat and flour catering mixes used to be done in conventional ribbon mixers fitted with thin piano wires. These produced a light, free-flowing mix but were limited to about 18 per cent fat addition - and the wires frequently broke. A more efficient method was plough type mixers with side cutters, but now John R Boone has taken this a stage further with its Delta Blade mixer. The redesign of the plough to a delta form, with wings mounted on patented blade arms, means that, depending on fat formulation, side cutters may not be needed.
