Powder Entrainment | Food Machinery Systems | DC Norris
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Powder Entrainment

The new high speed Jet Entrain Powder Induction system can entrain 600kg of powders in approximately two minutes.

Effortless Dispersion Without Agglomerations

Our patented hopper and injector nozzle system creates the ultimate vacuum to disperse powders into liquid seamlessly, eliminating agglomerations or fisheyes that typically occur when powders like milk powder, whey powder, and hydrocolloids are added directly to liquids.

Blockage-Free Design

Our innovative design ensures that there are no blockages in the powder hopper, even when powders are wetted, preventing common issues that disrupt the mixing process.

Controlled Homogenising Effect

The action of steam collapsing into the liquid phase provides a controllable homogenising effect. Powders are fully entrained into the liquid phase quickly and efficiently, without the need for additional mixing.

Simultaneous Heating and Mixing

Thanks to the Jet Nozzle’s simultaneous heating and mixing effect, we achieve superior hydration of starches and gums, as well as even distribution throughout the liquid.

Ideal for High Powder Content Products

This process is perfect for products with high powder content, such as condensed milk, fortified milk drinks, maheu, bushera, and dairy and non-dairy drink pre-mixes.



  • No agglomerations or fisheyes in powder dispersion.
  • Blockage-free powder hopper design.
  • Controlled and efficient homogenizing without additional mixing.
  • Superior hydration and distribution of starches and gums.
  • Ideal for high powder content liquid products.

Jet Cook


Speak to our food solution experts

The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product

Ronnie Miles, Managing Director

Bells Food Group Ltd

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