The Perfect powder mixing solution
Minimise air inflow
Mixing ingredients like pectin, gelatin, or cocoa powder shouldn’t be a headache – but if you’re struggling with foaming or lumps, you’re not alone. Many confectionery producers face issues like inconsistent gel formation, ingredient loss, and process inefficiencies due to poor powder dispersion. These problems can lead to expensive product waste and frustration on the production line.
That’s why we developed the VomaBPS high-shear mixing system, to solve these challenges with speed, precision, and hygiene in mind. VomaBPS dissolves powders quickly and evenly, eliminating waste and ensuring batch-to-batch consistency.
Common powder mixing problems in confectionery
Many key ingredients in candy production cause clumping or excessive foaming:
- Foaming – Air gets trapped during mixing, leading to unstable gels, delays, and waste.
- Lump formation – Poor dispersion creates undissolved pectin clumps, disrupting texture and consistency.
How to achieve perfect pectin hydration
- Minimize air entrapment from the start
Air inclusion is the main cause of foaming. That’s why the VomaBPS features a closed powder intake system that draws powders gently into the liquid, without vortexes or splashing. - Uniform, gentle mixing without clumps
Unlike traditional agitators, the VomaBPS uses a high-shear mixing head to disperse ingredients thoroughly—without introducing air. Therefore, pectin and other powders hydrate faster and more evenly, leading to lump-free, stable batches.
Need expert advice? We’re here to help!
Advanced powder mixing solutions – eliminate clumping & foaming
Manufacturers struggling with clumping and foaming when mixing powders like pectin, gelatin, carrageenan, cocoa powder, egg white powder, icing sugar, liquorice powder, and milk powder can turn to VomaBPS for an advanced solution. Poor powder dispersion can slow down confectionery production, reduce product quality, and lead to excessive ingredient waste.
The VomaBPS high-shear mixing system ensures fast, uniform powder hydration and dispersion—eliminating stubborn clumps, foaming, and uneven texture. This optimized system thoroughly disperses ingredients in minutes, preventing air entrapment and undissolved particles, ensuring a smooth, homogeneous solution every time.
A perfect solution for various ingredients
✔ Pectin & gelatin – Clump-free hydration for stable gel formation.
✔ Carrageenan – Even dispersion for consistent texture.
✔ Cocoa Powder & Icing Sugar – Prevents floating particles and lump formation.
✔ Egg White & Milk Powder – Ensures smooth rehydration and eliminates foaming.
✔ Liquorice Powder – Guarantees even distribution without settling.
By dramatically improving powder incorporation, manufacturers can reduce mixing times, eliminate waste, and boost production efficiency. In other words, VomaBPS helps you do more with your ingredients and time, saving money and improving quality.
Do you need expert advice on solving foaming or clumping in your process? We’re here to help. Our team is happy to share our experience and find the right solution for you – whether it’s VomaBPS or another approach.
