Agglomeration is a patented mixing process in which powdered products are combined with a liquid and/or steam to form granulates. The agglomerated granulates are then air-dried and cooled in a fluid-bed. Agglomerating powdered foods can considerably improve their properties. Buisman has an agglomerator than can turn powders into agglomerates as a continuous process. As well as being used for our own products such as Buisman Aroma and Caragglo, the agglomerator is available to third parties.

Why agglomerate? The major benefit:
• Better flowing and dosing capacities
• Better dissolving and dispersing properties
• Homogenous spreading of liquid or powders
• Less lumping
• Less dust-forming
• Less separation

To prevent contamination, Buisman only agglomerates foodstuffs and food-related products. Applications include sugar products, flour and flour mixes, starch and starch mixes, salts cacao products, milk products, egg products, animal food, instant drinks, dry soups, etc.