Sugar Pastes Sigma Mixer

Two counter-rotating Z-shaped (sigma) blades in a U- or W-shaped trough rotate at different speeds (typically a 3:2 ratio in the tangential design). This creates powerful kneading, shearing, folding, stretching, dividing, and recombining actions that thoroughly blend sugar, glucose, fats, flavors, and other ingredients into a consistent viscous paste without excess air or unmixed pockets.

The mixer is available in Stainless Steel 316, Stainless Steel 304, or Mild Steel. Stainless steel versions can be finished with matt or mirror polish as required. Mild Steel models receive one coat of red oxide and two coats of epoxy paint. PTFE shaft sealing is provided for food-grade compatibility.

Models range from ASM-50 (approx. 50 L working / 80 L gross capacity, 5–7.5 HP) to ASM-3000 (approx. 3000 L working / 3800 L gross capacity, 100–120 HP). Both general and heavy-duty motor options are available, and voltage can be adjusted to local power requirements.

A jacket for heating or cooling can be fitted, along with optional mineral wool insulation and cladding. Blade cooling arrangements are also available as an accessory to maintain precise temperature control for heat-sensitive confectionery formulations.

Discharge can be done by hand-wheel (manual) or hydraulic (automatic) tilting of the trough, through bottom valves, or via an extrusion screw. These options allow clean, efficient removal of thick, sticky pastes.

Optional features include a liquid spray system, vacuum system, screw discharge system, blades cooling arrangement, and automatic valve discharge system. These enhance process control, reduce air incorporation, and improve efficiency for specific recipes.

Tangential blades rotate at different speeds and meet tangentially, delivering stronger kneading and shearing suited to higher-viscosity materials such as sugar pastes and doughs. Overlapping blades rotate at the same speed, provide faster material interchange, and are better for lighter viscosities with lower kneading intensity. Tangential design is generally preferred for sugar pastes.

The close clearance between the trough and blades, combined with intensive mechanical action, prevents material sticking and dead zones. This ensures uniform dispersion of solids and liquids into a homogeneous paste ideal for fondant, marzipan, chewing gum bases, nougat, biscuit dough, chocolate masses, and candy rework.

While optimized for sugar pastes, the mixer is also suitable for the pharmaceutical, nutraceutical, herbal, Ayurvedic, biotech, cosmetic, and chemical industries wherever high-viscosity, sticky, or dough-like materials require thorough kneading and homogenization.