Smart Tips for Drinking Low-Carb Alcohol

In the beverage industry, mixing micro-ingredients such as colors and flavors is an important step. Therefore, it is imperative to have experts in the design and manufacture of this equipment when equipping a beverage plant.

What are mixers?

Mixers for production lines that dispense two or more products are mainly used to dispense liquids into other liquids without the need for heat treatment. It is especially important to avoid heat treatment to avoid altering the natural color and aroma characteristics of the product. This is especially true when the beverage being produced is alcohol.

The expert you can trust to create these systems is the Italian manufacturer Strangelove. Premium drink mixers designs and manufactures micronutrient dosing plants with flow rates from 5 to 500 l / h, its system is fully automated and dosing is controlled by mass flow meters and complies with food and beverage safety and hygiene standards. This means that all parts in contact with the product are made of stainless steel.

Another type of drink mixers from Strangelove are mixers for pre-measuring two or more liquid components and possibly adding CO2. This operator panel allows you to save all recipes as well as the operating parameters of the machine and display the status of the machine. The capacity of these plants is 2,000 to 30,000 l / h.

Strangelove has specialized in manufacturing equipment for the food and beverage industry for more than 20 years. The combination of experience, innovative technology and a constant search for customer satisfaction is the cornerstone of an international company. If you want to know more about Strangelove, its products or its medical history, or if you want to discuss your next project with the experts, visit their website for more information and contact details.

Later, flavors like lemon juice, ginger or rhubarb were added to the sparkling water to enhance the flavor. At one time, the first soft drinks were prescribed as a remedy for various ailments such as indigestion, headaches, and other illnesses. But they soon became popular as snacks … and the rest is history.

What processes allow the production of non-alcoholic beverages today? You might think that with water making up 95% (or more) of the final product, everything is easy, but it is not. Bottling companies and specialty bottlers need to rely primarily on “perfect” water; it is necessary to clean it of suspended solids and other impurities that can degrade the final quality.

When the water is clarified and purified, it is time for the soft drink factories to add the ingredients: first, the syrup containing sugar and flavorings, pre-sterilized or pasteurized, is mixed with water in a certain dose, which in most cases it is undisclosed. Since the beginning of soft drink production, these trade secrets have been carefully preserved.