The production of products in portion bags with long shelf life require high quality dry flours.
This is putting great demands upon all food manufacturers and the task is becoming particularly challenging for producers of soups, sauces and bouillon, but also for manufacturers of various bakery mixtures.
The Forberg Dryer Technology which combines mixing and drying in a very gentle and sophisticated way has conquered many supporters within this market segment.
One of them is a large Norwegian wheat flour producer supplying a world leader in manufacturing small bags with various dry foods filling up supermarkets shelves today. Its Forberg dryer is a FT-1500 model which produce 10tons wheat flours per eight hours shift with a final moisture content of 6percent, from initial content of 15percent.
The dryer is operated automatically and has proved to be very reliable with minor maintenance requirements.
The dryers working principle is to physically mix the energy (warm air) with the product. The process is very gentle and with an accuracy of ±0.1oC.
There are not overheated contact surfaces. The material is fluidised mechanically allowing air to pass trough with low speed for optimum drying results.
Closed system ensures a constant, controlled air supply and eliminates effluent gases and dusting. p
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Forberg is based in Karvik, Norway. www.forberg.no
