When looking at the storage and handling of molasses in a mill it is usually the viscosity of the liquid that is of most interest to the mill manager…
For intake pipework it is considered best practice to pump molasses directly into the top of the tank through short pipelines to ensure quick efficient delivery of product. Pipework should be made of steel and fitted with valves that have no negative impact on flow. Due to the variable viscosity of molasses a positive displacement pump must be used and be fitted with a suitable pressure relief valve. Find out more
Storage tanks for molasses should ideally be of a cylindrical shape and stand vertically either inside the mill or in a sheltered area to reduce the effects of temperature in cold weather. Tanks should be ventilated to ensure adequate air flow to reduce the corrosive effects of condensation and also be enclosed in a fully bunded area to protect against spillages. It is good practice to have a smaller day tank alongside the main storage tank which can be heated to ensure efficient pumping rates can be achieved throughout the winter. Find out more
When considering the best method to mix molasses in a mill and achieve the desired inclusion level it is of most importance to ensure a good mechanical mixer is in place and the absorption time has been given due consideration with regards to the density of other raw materials, viscosity of molasses, type of finished feed etc. Molasses is flexible in terms of when it can be added although for meals it is commonplace to use a high speed in-line mixer to ensure the molasses is fully absorbed while for coarse type mixes the molasses is applied with less force so some of it will remain on the surface to improve appearance and palatability. Find out more
Molasses is a relatively stable liquid that is not toxic or flammable however it is still very important to observe good practice at all times in terms of ensuring the product’s safety and quality in both storage and subsequent manufacture in compound blends. Find out more
