Flour & Starch Slurries
Starches are commonly used to build viscosity in the dairy and dessert areas of the food industry. Starches, not only improve texture, but they retain moisture, which can help increase certain products' shelf-life.
Flour and starch slurries can be difficult to mix because of the tremendous amount of energy needed to hydrate the molecules. Starch granules require energy in the form of heat to open the molecular structure and initiate hydration (gelatinization). Some solids such as sugar, salts, milk solids, hydrocolloids and gums can compete for available moisture, and thus delay starch hydration. Fats are another factor that can inhibit starch hydration. Scott Turbon can help you mix your starch slurries with increased efficiency.
Scott Turbon Mixer has successfully decreased batch times for starch and flour slurries by up to 90%. This substantial decrease in time occurs by rapidly hydrating the starch and flour molecules. Scott Turbon Mixer has the capability of hydrating and mixing up to 10,000 gallon batches of starch and flour slurries.
Please contact us for your customized solution and a representative near you.