ProXES Webinar

Dips & Spreads

In this session, you will discover how to produce stable, scalable dips and spreads. Learn how recipes, ingredients, and processing influence taste, texture, and efficiency, and how to choose the right machine for your application.

Date: September 16, 2026

Sessions: 9 am or 4 pm CEST (UTC+2)

Duration: 30 minutes

WHAT’S IT ABOUT?

This webinar focuses on the industrial production of dips and spreads and covers:

Different recipes and processes for industrial dip and spread production
The influence of ingredients and processing on taste, texture, stability, and cost
Typical challenges in industrial production
Efficient processes for stable, scalable, and ready-to-serve products
How to upscale from lab trials to industrial production
How to select the right machine for your specific application
Technology scale-up from lab to industrial production

WHY ATTEND?

Get practical insights into industrial dip and spread production and make confident decisions about recipes, processes, and equipment.

Attend this webinar to:

Understand the key challenges in industrial dip and spread production
Explore different processing options for smooth and chunky products
Understand how ingredients and recipes influence equipment selection for industrial processes
Identify the right processing solution for your specific application
Benefit from ProXES know-how based on real industrial solutions

ProXES Live Webinar

FROM HUMMUS PRODUCTION TO SEED AND NUT MILLING

Are you already in the hummus business or considering entering this growing market? If so, you’re likely familiar with challenges such as inconsistent texture, particle size issues, or high temperatures during milling.

Our webinar on November 19, at 9 am or 4 pm, will show you not only how to overcome these hurdles but also how to avoid making these mistakes in the first place.

Why should you attend?

Avoid Common Pitfalls: Discover how to prevent typical errors in hummus and tahini production and optimize your processes.
Boost Your Efficiency: Learn how our innovative machines can enhance your production workflows and ensure consistent product quality.
Get Expert Advice: Take advantage of live Q&A sessions and receive valuable tips from our experienced specialists.

What to Expect

Process Optimization: Find out how to perfect every step of your production process, from milling to cooling and sterilization.
In-Depth Technology: Understand the benefits of our technologies, including the Corundum Stone Mill (MK), CoBall Mill (MS), and Terlet Scraper Heat Exchanger, and how they can support your production needs.

ProXES Webinar Recording

FROM HUMMUS PRODUCTION TO SEED AND NUT MILLING

Our webinar recording will show you not only how to overcome these hurdles, but also how to avoid making these mistakes in the first place.

Why should you take a look?

Avoid Common Pitfalls: Discover how to prevent typical errors in hummus and tahini production and optimize your processes.
Boost Your Efficiency: Learn how our innovative machines can enhance your production workflows and ensure consistent product quality.
Get Expert Advice: Take advantage of live Q&A sessions and receive valuable tips from our experienced specialists.

What to expect

Process Optimization: Find out how to perfect every step of your production process, from milling to cooling and sterilization.
In-Depth Technology: Understand the benefits of our technologies, including the Corundum Stone Mill (MK), CoBall Mill (MS), and Terlet Scraper Heat Exchanger, and how they can support your production needs.

TECHNOLOGY OVERVIEW

Clear results you can apply directly to your mayonnaise production.

VACUTHERM:

Consistent particle size and controlled texture for repeatable product quality
Flexible direct or indirect heating and efficient cooling
Easy cleaning and handling
Vacuum processing to reduce air incorporation and protect colour and flavour
Effective scraper design for uniform mixing and minimal product residues

COMBITHERM:

Fast cutting and efficient mixing for smooth or chunky dips and spreads
Excellent dispersion of powders, herbs, spices, and other ingredients
Rapid direct-steam heating for efficient batch processing
Flexible processing of larger raw materials, often without pre-cutting

TECHNOLOGY OVERVIEW

Clear results you can apply directly to your toothpaste solution.

Dinex:

Fast and efficient homogenizing of toothpaste solutions
Easy cleaning and handling
Suitable for complex formulations
Reliable scale-up from Dinex Lab to industrial sizes

VME:

Ideal for extremely high-viscosity toothpaste solutions
Faster powder intake for demanding formulations

TAKEAWAYS

We will summarise the key results you can apply directly to your dips & spreads production.

After the webinar, you will be able to:

Produce a range of smooth and chunky dips and spreads with Combitherm and Vacutherm
Understand how ingredients and processing parameters influence taste, texture, and stability
Apply suitable recipes and processes to your own production requirements
Select the right machine based on your product, process, and capacity needs

GOOD TO KNOW

Dips and spreads range from smooth and creamy to coarse and chunky. Their quality depends on the right combination of recipe, ingredients, texture, and processing technology. Learn how to achieve stable, scalable products and transfer recipes from lab trials to industrial production.

Combitherm: A flexible solution for cutting, mixing, emulsifying, and heating. Suitable for a wide range of smooth and chunky dips and spreads.

Vacutherm: Designed for controlled mixing, heating, and cooling under vacuum. Ideal for consistent texture, reduced air incorporation, and reliable batch quality.

Machines available for trials:

Combitherm 800 · Vacutherm 400 · Universal Machine 24 · Universal Machine 60

Test your recipes in our Technology Centers and find the right process and machine for your product and production requirements.

GOOD TO KNOW

Eager to learn more?

Explore our upcoming webinars and stay up to date with the latest ProXES Knowledge Sessions.

👉 Registration starts soon.

TRUSTED EXPERTISE – PRESENTED BY

Patrick Brandes

Food Technologist

Patrick is responsible for the commissioning, testing, and process evaluation of equipment, as well as for conducting customer-specific trials ahead of industrial applications. He completed a dual study program qualifying as a brewer and maltster and as a beverage technologist, before expanding his technical expertise with a master’s degree in Food Technology and Nutrition. With his combined process and technology expertise, he supports customers in the reliable implementation and optimization of their production processes.

Martin Auschner

Food Technologist

Martin started his career at Stephan Machinery in 2018 as a food technologist. He has specialized in processes for the industrial production of processed cheese as well as convenience foods and ready meals. His responsibilities include training machine operators on-site at customer locations and conducting machine acceptance tests. He is also involved in webinars, seminars, and various forms of customer support.

Register now for the Dips & Spreads webinar.

Please don't hesitate to reach out to us. If you have any additional questions, we are here to assist you and provide the information you need.

We look forward to meeting you and making your vision a reality.