Food Flavour Processing Plant & Machinery Solutions

Liquid flavour concentrates, dry carriers, salt and spice powders are received, checked and weighed out to the batch recipe. Weighing is the stage that decides whether one batch tastes like the last one.

Liquid flavour is dispersed into a carrier solution and worked down to a fine, stable emulsion before it goes to the dryer. An emulsion that separates in the feed tank produces powder with flavour spread unevenly through it.

The emulsion is atomised into a hot air stream so that the water evaporates and the flavour is left held inside dry carrier particles. Fines carried out with the exhaust air are taken to the cyclone and filter section rather than to atmosphere.

Spray dried flavour is blended with salt, sugar, MSG and ground spice to build the finished seasoning recipe. Blending is kept gentle so that the dried flavour particles are not broken open in the mixer.

The blend is sieved to break up lumps and take out agglomerates formed during drying and mixing. Foreign body checks are made here, before the powder is released to packing.

Finished flavour powder is filled into sachets, pouches or bulk packs, sealed, coded and check weighed. Filling is kept enclosed and barrier film is used, because flavour powders are open to air and moisture until the pack is sealed.