Chocolate and coffee
- Homogenisation of chocolates, coffee extracts, etc.
- Homogenisation and dispersion of liquid-solid mixes (cocoa, sugar, fats, fillers, etc.)
- Wet grinding to break down chocolate and nuts
- Dispersion of gaseous phases in coffee concentrates
Dairy products
- Dispersion of milk powders
- Emulsification of food and plant oils, cocoa butter
- Homogenisation of milk, curd, and cheese products
Soft drinks and alcoholic beverages
- Homogenisation of soft drinks, nectars, syrups, alcoholic beverages, etc.
- Wet grinding/dissolution of fruit and vegetable pulp
- Disintegration of agglomerates before water removal (wastewater)
Other applications
- Homogenisation of components with fruit contents
- Dispersion of powdered raw materials
- Homogenisation of starch solutions, ketchup
- Reacting of enzymes for dissolution of proteins in renewable resources