1. Littleford Day Inc.
Where Processing Ideas become Reality.

2. with Littleford FKM Units
Processing Food
with Littleford FKM Units
Littleford Day Inc.
Where Processing Ideas Become Reality.

3. Littleford Equipment for the Food Industry. Presentation Index
Page Contents
The “Fluidized-Bed” Concept for Mixing and Drying.
Chopper action on food dispersion process.
Manufacturing Options.
How do we build them.
Our Regular Sizes. FM/FKM Series.
The Littleford Advantages.
Drying in the Littleford
The Chopper advantages when drying.
Granulating with the Littleford.
Lecithinization of Food Powders.
Spices and Flavoring Operations.
Powdered Drinks Process.
Bakery Mixes in the Littleford.
Gelatin Desserts and the FM/FKM Series.
Cocoa Processing.
19 & 20 Disolvation. Steam Stripping & Solvent Removal
21 Sterilization and Inoculation of Growing Media.
Chocolate Paste Mixing & Cream Centers
Chocolate Flavored Compound Coatings & Cold Milk Additives. Tabbleted Candies.
24 Rental Programs.
Service and Spare Parts.
Technical Center: Our Lab. Facilities. Testing & Optimizing Products.

4. The “Fluidized Bed” Operation for Mixing & Drying:
Liquid dispersion is done by spraying
liquids against fluidized powder, by
Top and / or Bottom Mounted Nozzles.
The unique action created by the movement of
the mixing elements produce intense but
gentle intermingling of the materials of the
mix in a mechanically fluidized bed.
The unique mixing action
of the FKM series mixers
is accomplished by a
horizontal shaft which
revolves at a high rate of
speed rapidly projecting and
hurling the mix materials away
from the vessel wall into
free space, filling the
entire vessel. The mixing
action causes the materials
to crisscross in the direction
of the vessel walls and
inversely back again,
providing a high volume rate
of material transfer. The
mechanically fluidized bed
of particles is the basis of
it´s mixing efficiency and
accuracy, including mixtures
with diverse specific gravities
as well as other problems such
as liquid incorporation and
heat transfer.
Mixing elements are
designed to force the
product into appro-
priate components of
axial & radial motion.
High-Speed Blending Choppers enhance mixing
action by controlling particle size and trace
ingredient dispersion, usually without the need
for additional process steps.

5. sprayed liquids flowing in the opposite direction.
Chopper Action, sending fluidized particles upward, against
sprayed liquids flowing in the opposite direction.
Superb Liquids Dispersion into Powders, through high speed Choppers
(Showing Top Injection Type. Bottom Liquids Injection also available)

6. Manufacturing Options:
Vacuum System:
Stack (s)
Pulse Back Filter (s)
Condenser, Receivers.
Vacuum Pumps.
Material: C.Steel, 304 S.S., 316 SS., Special.
Interior: Std. #120 Grit or higher.
Liquid Injection: Tower, Manifold.
Top and / or Bottom Mountings.
Vessel Construction:
Atmospheric Std.,
Vacuum Rated,
Pressure Rated,
Sanitary Construction.
FDA Ratings.
Electric's: H.P., TEFC,Expl.Proof.
Feeding Ports
Drive Type.
Sanitary or Welded Design
RPM´s: 1 or 2 Speeds,
Variable Speed.
Hydraulic Coupling.
Seals: Std. Packing,
Positive Pressure
Mechanical.
Plows: Std.,Heat Transfer, Becker
Jacket. Std. 75 PSI
Other PSI Ratings
Heating & Cooling
Special Bases, Load Cells.
Choppers: H.P., TEFC, Expl.Proof
Blade Types
Discharge Valve :
Manual,Pneumatic.
Ball type, Butterfly,
Spherical & Slide
Options.
Control Panels: Manual, Automatic. RPM Control
Batch Times, Amp,Power,Reports

7. How do we build them: Vacuum Systems Pulse Back Filters.
Standard or Sanitary Construction.
TEFC or Explosion Proof Electric's.
Full Vacuum or rated for several
Internal Pressure Ratings.
Single or Variable Speeds.
Vacuum Systems
Pulse Back
Filters.
Shell in Carbon Steel
304 SS or 316 SS
#120 Grit finish.
Liquid Dispersion
Systems.
Access ports with safety
limit switches.
Littleford
Reinforced
Shafts and
Drives.
Std.Packing,
Air type &
Mechanical
Seals
Jacket designed
for high rates of
thermal
transference.
75 PSIG
Mixing Plows designed to create
a fluidized bed and excellent
thermal transfer.
High Speed Choppers, for
granulation control, lump
breaking & dispersion
Contour discharge Valve, for No-Dead Spots

8. Our regular sizes: Littleford Day Inc.
Working capacity depends on the process, and is
normally between 50% and 70% of total capacity.
TOTAL CAPACITY DIMENSIONS *
Model Liters Gallons Cu.Ft A B C
FKM-300-D ” ” 35”
FKM-600-D ” ” 43”
FKM-1200-D ” ” 43”
FKM-1200-E ” ” 50”
FKM-2000-D ” ” 51”
FKM-2000-E ” ” 60”
FKM-3000-D ” ” 60”
FKM-4200-D ” ” 68”
FKM-6000-D ” ” 80”
FKM-8000-D ” ” 80”
FKM D ” ” 80”
FKM D ” ” 92”
FKM D ” ” 96”
FKM D ” ” 107”
FKM D ” ” 110” A B C
* Aprox. Vessel Dimensions
Littleford Day Inc.

9. The Littleford Advantages:
Littleford Ribbon Tumbling P. Kelly Nauta Sigma
Process FKM / DVT Blender Mixers Types Types Units
Littleford Day Inc.
Where Processing Ideas Become Reality. X X X
Accurate mixing of different
density components.
Yes
Poor X
Complete dispersion of liquids
with dry powders.
Poor
Partial
Partial
Poor X X X
Lump breaking, for control of
particles sizes.
Poor
Partial X X X X X
Fluidized-Bed particle movement
for higher heat transfer. X X X X X
Extremely fast Batch Times of
2-4 Minutes on dry powders. X X X
Continuous deagglomeration
for more efficient drying.
Poor
Partial

10. Drying in The Littleford.
1.-High efficiency drying of Suspensions, pastes, and bulk materials.
2.-Fast drying cycles and discharge.
3.-Allows efficient drying of sensitive materials at low Temperatures.
4.-Complete dispersion of agglomerates, lumps and fiber bundles.
5.-Homogeneous mixing of dissimilar ingredients.
6.-Drying operations from liquid state to free-flowing powder in one vessel.
7.-Allows liquid addition during processing.
8.-Adapts itself to effective recovery of costly solvents.
9.-Eliminates need for additional processing equipment.
The Key to this State-of-the Art drying
technology is the unique, mechanically
fluidized ploughshare action which agi-
tates and individualize the solid parti-
cles to be dried. The ploughshare action
forces the product into a 3-dimensions
motion that individualizes each particle,
continuosly exposing tremendous surface
area for drying The particles constantly
contact one another, and the heated inte-
rior walls of the jacketed vessel furthering
the drying process Our dryers are also
equipped with independently operated,
high shear choppers, to reduce the particle
size of the lumps or agglomerates, to expo-
se undried materials and ensure thoroughly
dried particle interior. Deagglomeration
further shortens drying time.
Heated Pulse Back
Filter with Stack.
Wet Product
Condenser
Littleford
Dryer.
Dry Product
Recovery
Tank.
Vacuum
Pump.

11. Advance Drying The Chopper Advantages in Drying:
Fast, efficient drying without lump formation M O I S T U R E
DRYING TIME
PASTE GRANULE POWDER
Internal Drying
without Choppers
External Drying
with Choppers
The action of the turbulent plows and the high shear choppers reduce the forming lumps
to smaller granules, thus exposing large amounts of new surface area for drying.

12. Granulating Granulation Validation Cycle Time vs Power (Watts)
The FKM Advantage
Cycle Time P o w e r D m a n d
Large Granules
Medium Granules
Small Granules
Stop Liquid
Addition
Start
Dry Mix
Liquid Addition
Granulation Validation
Cycle Time vs Power (Watts)
Littleford mixers/granulators, equipped
with plow-like mixing tools, develop an
intermediate intensity mix action, which
is gentle, yet thorough This action is
supplemented by high shear choppers,
which quickly disperse minor liquid, or
powder ingredients.
In a typical run, the excipient and the
powdered active ingredient are charged
to the static granulator and mixed, with
choppers, for several minutes, until the
power curve levels off, indicating that
dispersion is complete. Then the agglo-
merating liquids are sprayed into the
active chopper field, where t hey are
quickly dispersed into the batch.
The degree of granulation, and thus the
amount of power utilized, is dependent
upon the amount of liquid added to the
batch, so as of the wet mix batch time.
The action of the plows causes “snow-
balling”; the choppers generates small,
granules.
For a Given:
Liquid Level: More Wet-Mix Time = Material more wet out,
Higher Power used &
More uniform particles.
Wet-Mix Time: Higher Liquid Level = Material more wet out,
larger granule size.

13. Lecithinization of Food Powders
Improved wetting characteristics.
Minimization of Lecithin usage.
Complete uniformity of dispersion.
Increased Productivity.
Heat Exchanger
Steam Trap
Air Source
Heated Air Lines
Electrically heated
& Insulated Fluid Line
Heated
Storage
Tank
Nozzle
Air Flow
Control
Vent Filter
Bag
Pump &
Flow Gage
Line
Strainer
Cold Milk or Water dispersable drink mix powders.
Cocoa, Proteins, Milk, etc., etc.

14. Spices & Flavoring Best Possible Quality Powders Natural Blends
Uniform mixtures of aromatic vegetable parts such as ground bark, flower
buds or seeds with leaves are rather difficult to attain due to their dissimilar
shapes and densities, so as for their tendency to segregate on discharge.
The fluidized bed mixing action of the FKM mixers does not rely on gravity,
producing a completely homogeneous mixture in a matter of seconds Dis-
charging the unit with the plows rotating prevents segregation of the product
and rapid discharge of the materials. The thorough, but gentle and rapid dis-
charge blending action does not reduce particle size of friable materials du-
ring normal blend cicles.
Soluble Spices
There is a growing use of spice extracts, or oleoresins, due in part to their ad-
vantage of showing no speckling in light colored foods. However, these oleo-
resins have the handicap of being very viscous and difficult to coat on suitable
carriers. The Littleford mixer, equipped with choppers, can uniformly coat the
surface of sugar,salt or dextrose with oleoresin in a short mixing cycle,without
requiring post-milling. Reductions in mix times, as high as 90% have been re-
ported for this application.
Meat Cures and Preservatives
Uniform, Free flowing mixtures of salt, sodium nitrate and sugar used to enha-
nce the flavor, color and yield of meats can be produce in minutes. It is capable
to encapsulate certain additives to prevent contact with moisture. This coating
action is attained by a combination of chopper action and the inherent high
heat transfer required to melt and congeal the coating.
Scale Bin
Liquid
Injection
Knife
Valve
Sifter
Holding
Bin
To Packing
Equipment

15. Powdered drinks Advantages: Excellent Color Development.
The Clear Littleford Advantage.
Liquid
Additives
Packing
Citric
Flavor Color Acid Vitamins
Sugar
Vibrating Screen
Advantages:
Excellent Color Development.
Particle Size Maintained.
High Output.
Mix Cycle: Less than 10 Minutes.
Powdered drink formulations contain a very high percentage of
fine sugar, which is usually delivered to the mixer on an auto-
mated basis. The minor dry ingredients are usually preweighted
including several in a premix form, and manually added during
the blending cycle. If liquid addition is required, a very fine ato-
mized spray is desirable,since the sugar dissolves readily in the
water, forming a sticky agglomerate. High speed choppers are
useful in dispersing the minor additives, like the vitamines, as
well as enhancing color development. Length of time in which
the choppers are used determines desired particle size.

16. Bakery Mixes Cake, Doughnut and Frosting Mixes.
Fast and accurate shortening incorporation without lumps formation.
Single vessel operation, avoiding pre-mixes and finishing equipment.
Total processing time 15-50% less than required in old configurations.
Dry Materials
Pre - Mix
Blenders
Packing
Finisher
The Old Style:
Shortening
Blender
The Littleford Solution:
Shortening
Littleford
Processor
Packing
Dry Materials
Fluor, Sugar, Baking Powder
flavoring, coloring and Salt
are dry mix for ONE to THREE
minutes. Lumps that frequen-
tky form during storage of the
raw materials are completely
broken up by the choppers
during the dry mix cycle.
When incorporating liquified
solid shortening, the batch
Temp. is adjusted during the
dry mix cycle to within 40 F of
the shortening Temp.by mean
of a heating jacket. This pre-
vents too rapid cooling of the
shortening and resulting prills
Following the dry mix, liquid
shortening is introduced by
lance injectors over the high
speed choppers, or solid shor-
tening in cubes added through
special ports. Shortening inc-
orporation, up to 16%, takes
2 to 5 minutes. Choppers fini-
sh the mix in 5 to 7 minutes
after shortening introduction.
Temperature Control of Bakery Blends is required during the blends, to maintain a “crisp”
flee-flowing texture for packaging. This control can not be effectively accomplished via a
cooled jacket because of very short cycles and the possibility of a dew point formation re-
sulting in a buildup and/or water in the mix. A more effective way to control temperature is
through indirect heat transfer by the slow injection of either carbon dioxide (liquid or dry
ice) or liquid nitrogen directly into the batch.

17. Gelatin Desserts Processed in the FKM Units.
Powders
Advantages:
Other
Powders
&
Liquid
Injection
1.- Uniform Appearance.
2.- Superior, extraordinary solubility.
3.- Minimum of segregation in storage.
4.- Lower Batch Times: 50 to 75% less time.
5.-Eliminates requirements of Pre or Post-Milling.
Scale Bin
Knife
Valve
Littleford Mixer,
with Choppers.
Sifter
(Optional)
The intense mixing and deagglomerating action of the
high-speed choppers, combined with the mexhanically
generated fluidized bed of the sugar, grenetine and other
powders inside the vessel allows for the very best gelatin
dessert quality in the market, far superior than the one
obtained in low-speed, such as ribbon blenders, or
tumbling mixers. The totally enclosed cylindrical design
of the Littleford mixer reduces product loss during the
mixing process and reduces plant clean up.
Holding
Bin
To Packing
Equipment

18. Cocoa Processing A Single Vessel for: Alkalization Sterilization
Or Dutching, Able to process Red or Dark Cocoa. Normal cycle to produce 65 Kgs.
Of red cocoa in our 130 Lts. Pilot reactor is 30 Minutes. Dark Cocoa takes one hour.
Sterilization
Of Cocoa Press Cake: Product is moistened inside our DVT units and sterilized with
direct steam, with final vacuum drying.
Of Cocoa Powder: Cocoa Powder is sterilized by direct application of steam and
further drying under vacuum.
To dry Cocoa Powder from 20% to 5% moisture: Cycle Time in a pilot 130 Lts. Vessel
is 45 Minutes. If the drying time is carried in conjunction with the alkalinization or ste-
rilization process, cycle time is reduced significantly.
Drying
Instantanizing
Lecithine dispersion is accomplished in a few minutes, due to high-shear choppers
operation and “fluidized-bed” system, which allows full lecithine coating to each dry
particle. Lecithine utilization is minimized, keeping Req. solubility & improving taste
Final Mixing of all the chocolate formula are done in few minutes. Choppers operation
disintegrates any possible lump, guaranteeing a final dry, free flowing powder.
Mixing

19. Desolvation Steam Stripping & Solvent Removal
The Littleford Day desolvation technology is an efficient and economic means of recovering solvents and making the remaining
products more suitable for re-use or disposal after the extraction process of plant materials has taken place A considerable
portion of the ingredients for the Food, Pharmaceutical, Nutraceutical & Biotechnical Industries is manufactured from the extrac-
tion of plant materials using solvents The extract is used either as an ingredient or may be sold directly to the consumer (i.e.
Vanilla, cola, paprika, etc.).
The extraction process typically utilizes a solvent such as alcohol, acetone, hexane, etc. To dissolve and remove a soluble resin from an insoluble
solid. This process leaves the processor with waste in the form of an insoluble solid, which still has a fairly high level of solvent. In the past, due to
the solvent levels this waste has been land filled as the only recourse for the processor. But, with higher and higher costs for land filling items with
solvents and the fact that these insoluble solids have value, processors have been searching for an economical way to remove the solvents.
Typical Littleford Process Steps:
1.- The insoluble solids are placed in the
Littleford Ploghshare Vacuum Dryer.
Agitation is initiated (plows & chopp-
ers), followed by direct steam inject-
ion into the Dryer to raise the tempe-
rature of the solids and to initiate the
release of the solvent from the perm-
eable solids.
2.- After an appropiate period of time,the
steam injection is completed. The ve-
ssel is still under vacuum, & the prod-
uct is dried to remove the excess moi-
sture and remaining solvents.
3.- The insoluble solids that have been
cooled somewhat via vacuum evapo-
ration are then cooled further (via co-
oling water on the vessel jacket) to the
appropiate temperature & subsequent
processes are completed (i.e. Other in-
gredients added,product granulated or
product discharged, etc.
Littleford Day has drawn upon its process technology and advanced
Ploughshare action to develop a system for the solvent removal
from these solids. The Littleford system steam strips, vacuum dries
and cools the product, all in the same vessel which eliminates addi-
tional handling, thus decreasing the amount of labor hours required
for the process, avoiding cross contamination of product.
Littleford
Pulse Back
Filter
Steam
Injection
Solvent Recovery
Tank
Polyphase
Vacuum
Dryer
Source
Heat
Exchanger
Discharge Port

20. Desolvation Page 2 Steam Stripping & Solvent Removal
Littleford
1.- Controlled Drying/Desolvation
Desolvation through effective
& optimum heat transfer.
2.- Improved drying/desolvation
rates.
3.- Increased efficiencies of
desolvation and drying.
4.- Efficient single unit processing
of the entire process.
The Littleford equipment used to accomplish this
advanced process is the Littleford Ploughshare
Vacuum Dryer, that combines the operational fea-
tures of steam injection, vacuum and effective
heat transfer (heating or cooling) to desolvate in
a single processing unit.
The Littleford Ploughshare Vacuum Dryer operates
according to the proven “fluidized bed” mixing prin-
ciple, whereby the materials being processed are man
tained by the plow shaped mixing elements in a mechanically fluidized “suspended” state. This permits the mediums (steam and solids) to achi-
eve intimate, individualized, rapid contact with each other and then the heat transfer surfaces. In addition, it may be equipped with independently
operated, high shear “chopper” devices to reduce the particle size of the lumps or agglomerates thereby exposing undried (solvated) materials
and ensuring thoroughly dried/desolvated particle interiors. Deagglomeration further shortens the drying/desolvation time required.
The Littleford Ploughshare Vacuum Dryer has been specifically engineered to maximize heat transfer coefficients , which are many times higher
than those of traditional dryers. This advanced heat transfer technology allows fast, single-unit desolvation. It can be enhanced with an optional
Littleford Pulse Back Filter to effectively handle the vapor stream created during steam stripping and drying The Littleford Pulse Back Filter is
used to filter the vapor stream from the Dryer in order to prevent product carry-over into the condenser. The filter is heated slightly higher than
the dew point of the vapor, thus preventing condensation. Filter bags of proper porosity are mounted over stainless steel cages and can easily
be removed through th top section of the filter housing. A pneumatic pulse jet system provides continuous automatic bag ceaning down through
a venturi at the top of the bag Since this pneumatic shock wave cleans only one row of bags at a time, there is no interruption of vapor flow
through the filter. This provides a smoothly operating dust control system for the Vacuum Dryer.
The Littleford Ploughshare Vacuum Dryer is designed and constructed according to “GMP” and to meet or exceed FDA,
3A, USDA compliance as specified by the customer.
This proven Littleford technology has been applied to numerous complex and difficult applications in the Food, Nutraceutical and
Biotechnical Industries Littleford Ploughshare Vacuum Dryers can be purchased in a varietyof sizes to meet most production
requirements. Littleford can interface its system controls with existing equipment or supply fully automated process control systems.

21. Sterilization & Inoculation of Growing Media
In the growing of fungi, yeasts, bacteria, etc. For the Food, Pharmaceutical and Biotechnology
Industries, it is imperative that the producer (grower) begins with a sterile growing media and avoids
any possibility of cross contamination of that media. Typically the grower purchases a sterile growing
media in pre-weighted small individual containers, creating the need to individually inoculate each
container by hand. Subsequently the grower will manually mix in the inoculum and eventually mix all
the small containers together to form one large batch. These processes are quite labor intensive and
lead to the real possibilities of cross contamination In addition, this procedure does not allow the
grower the flexibility and control they require to best satisfy their customer´s needs. Littleford Day
has drawn upon its process technology and advanced Ploughshare action to develop a vastly superior system for the
sterilization of growing media and the inoculation of the media The unique part of the Littleford system is that both the
sterilization and the subsequent inoculation occurs in the same vessel, thus eliminating the possibility of cross contami-
nation or contamination in different steps of the operation.
Typically the Littleford process follows these steps:
Media is placed in the Littleford Polyphase Reactor/Mixer Low speed agitation is initiated followed by direct steam injection into the media to raise the temperature & pressure within the mixer sufficiently to denature all organisms.
After an appropiate holding period, the mixer is evacuated & the batch is cooled and dried utsing evaporative cooling.
The sterile media is cooled to the appropiate Temp. & moisture level, inoculated, homogeneously mixed & delivered to the producers next step (i.e. Fermentation, holding, etc.).
Littleford
Inoculum
Storage
Tank
Flow Gage
Pulse Back
Filter
Steam
Injection
Vacuum
Source
Heat
Exchanger
Steam Trap
VT/DVT
Polyphase
Reactor &
Mixer.
1.- Controlled sterilization through effective and
optimum heat transfer.
2.- Improved cooling rates.
3.- Increased efficiencies of Sterilization and
Inoculation.
4.- Single unit processing of the entire process.
5.- Less labor intensive.
6.- Lessening the chance of cross contamination.
7.- Handling different types of growing media.
8.- More control and flexibility.
Littleford VT/DVT units designed & constructed according to “GMP” & to meet or exceed FDA, 3A, USDA requirements.

22. Chocolate Paste Mixing & Cream Centers
With the introduction of dry, free
flowing fondant, a major change in
production techniques for butter
cream centers has been developed.
The utilization of a Littleford mixer
to compound these dry fondants
with other ingredients to form the
cream center has resulted in drastic
reductions in process time & opera-
ting costs, while improving the con-
sistency of product. A typical pro-
cedure would be to first add the fon-
dant, either dry or cooked, to the
mixer. The fondant would then be
creamed by the addition of butter in
approximately 30 seconds by the ac-
tion of the mixing plows. Flavorings
are then addes and the mixing conti-
nued for another 30 seconds. At this
point, fillers such as chopped wal-
nuts are added and bleded into the
base in about 15 to 25 seconds.
Some formulations require a consis-
tency adjustment by the addition of
dry fondant prior to discharge to the
extruder. The entire mix cycle takes
less than 5 minutes per batch, depen-
ding on ingredients and quantities.
Chocolate Paste Mixing
A critical operation in the manufacture
of chocolate is the preparation of the
paste prior to refining & final conching.
The efficiency of the refining operation
depends on the consistency & unifor-
mity of the paste Leading chocolate
manufacturers have installed our units
to improve this important process.
Cocoa butter, dry milk solids and fine
sugar are rapidly blended into the cho-
colate liquor to form a uniform paste
ideal for refining. Increases in refining
throughput as high as 30% have been
reported. High speed blending chop-
pers enhance this operation by reduc-
ing the mix cycles to approximately
three minutes and completely eliminate
agglomerates of dry milk solids.
Batch and continuous mixers have been
supplied for chocolate paste mixing.
Due to the short mix time required, the
unit manufacturing costs have been
reduced while attaining an improve-
ment in product quality.

23. Chocolate Cold Milk Additives & Flavored Compound Coatings Tabletted
Chocolate Flavored
Compound Coatings
A highly successful alternative to
traditional mixer-refiner process
system has enabled bakeries to attain
substantial savings by preparing their
own coatings. An air classifying mill
reduces the particle size of the sugar,
cocoa & milk solids to the desired
range, and a Littleford mixer suspends
these materials in vegetable oils.
In a typical installation, the vegetable
oil is added first to a jacketed Littleford
batch mixer equipped with blending
choppers. The discharge from the mill
is then added continuously to the
mixer. The action of the plows, which
constantly move the viscous material
into the high-speed choppers, creates
a uniform suspension almost inmedia-
tely. The compound is finished in an
approximately ten-minute cycle follo-
wing the addition of dry solids.
The finished compound is then pum-
ped directly to storage or high-speed
enrobing machines.
Tabletted
Candies
Chocolate Cold
Milk Additive
Uniform dispersion of a viscous
soya-lecithin liquid into cocoa
powder has been found necessary
to achieve the desired instant solu-
bility of a powdered drink mix in
cold milk. This incorporation may
be accomplished in a Littleford
mixer by using a special technique
developed by Littleford for adding
the soya-lecithin liquid and thorou-
ghly dispersing it into cocoa.
Sugar, flavoring and other ingre-
dients may then be added to com-
plete the mix.
Tabletted Candies
Absolute uniformity of mix is required for the successful direct compression of breath
mints & similar candies. High speed choppers uniformly disperse the flavors & colors
through the sugar in minutes. Lumps that may have formed during storage of the raw
materials & agglomerates of color are quickly broken up by the chopper action during
the mix cycles. Appearance and strength are improved.

24. Rental Programs
In addition to our Process Development & Testing Programs, our
Rental Program offers a unique opportunity to test our processing
equipment in your own Plant.
Batch Mixing / Processing
Ploughshare Units, both
for atmospheric / vacuum
and Pressure Ops. : From
Table-Top 5 & 20 Lts units
to Pilot 130 Lts. Machines
Larger sizes are available.
W-10 High - Intensity
vertical mixer, for PVC
Compounding and /or
other applications re-
quiring High-Shear Op.
Ten Liters Capacity.
Daymax # Dispersers,
for high quality dispersions
of solids into liquids, such
as plastisol, varnish, paint,
and other applications.
FA-3.5 Mixer, Nauta-Type,
for special mixing / drying
requirements Gallons
Working Capacity.
A portion of the rental cost, under this program, will be applied
to the purchase of any related Littleford Day Equipment.

25. Service & Spare Parts Exclusive Dept. for customer assistance.
Laboratory for formulations & optimization.
Specialized Field Service Engineers.
Stock of common required parts.
Top American Mfrd. Parts: SKF, Falk, Chesterton, etc.,etc.
Assistance in Spanish, if required.
The Best Service Department.
Direct Sales Force. No Reps.
Own Manufacturing Facilities.

26. Process Development & Testing
Main Office: Florence, Ky. Ph.- (606) Fax:
Latin America: Mexico Cy.Ph.- (52-5) Fax:
Minutes away from Greater Cincinnati Airport, Our Lab. Center
is fully equipped with all the required machinery for product
development: Mixers, Dryers, Reactors, Granulators, Intensive
Mixers-Coolers and support equipment such as filtering and
vacuum drying systems.
Cosmetics
Detergents & Soaps
Foundry Additives
Pharmaceutical
Ceramics
Fertilizers/Seeds
Rubber
Mortar Mixes
Brake Linings
Powdered Metals
Herbicides
Flame Retardant Chemicals
Pigments & Color Flushing
BMC & SMC Plastics.
Color Concentrates
PVC Compounding
Coatings
Plastisols
Adhesives & Caulks
Inks & Varnish
ChemicalReactions & Drying
Cellulose Reactions
Spices
Chocolate processing
Gelatin & Powdered drinks
Bakery Mixes
Instantanization
Industrial
Road (1 Mi)
Donaldson Rd.
Turfway Rd.
U.S. 42
Exit 180
Florence
Union
Greater
Cincinnati
Airport
I-275
I-75
To Lexington
To Cincinnati
7451 Empire Drive
Florence, KY
(1/2 Mi)
Technical Center Main Equipment:
FM-130 Mixer/Processor Ploughshare
DVT-130 Polyphase Reactor
KM-150 Continuous Mixer/Processor
M-5 Lab. Mixer & Dryer
W-180/K-300 PVC Compounder
W-10 High Intensity Mixer
Daymax 10 Pastes Disperser
Daymax 100 Pastes Disperser
Mixtruder Sigma Double-Arm Mixer
Mogul Tangential Sigma Mixer
Cincinnatus Overlapping Sigma Mixer
FA-10 Nauta Processor
Bring Us Your Toughest
Mixing, Drying & Reacting
Problems.