A new technique for ultra-thin powder layers

A wide range of household products such as detergent and dishwasher pods and foodstuffs such as biscuits use coats of powder to make sure that the products don’t stick to each other. This layer is generally one to three hundredths of a millimetre thick.

We have been able to use the laws of physics to reduce the thickness to just a few microns. Powdering baking trays is usually done by scattering a layer of flour over them and removing excess flour by tilting the tray. The flour is then reused. We have developed a technique that involves blowing a carefully controlled, very thin layer of flour onto the tray, so that the tilting is no longer needed.

This technique is also very suitable for detergent or dishwasher pods. Without a layer of powder, the pods would all stick together. If there is too much powder on the pods, they look less attractive and there is the risk of a layer of powder being left behind at the bottom of the packaging. It is therefore important that you can’t see that the layer is there. This method of powdering creates a film that is just a few microns thick: invisible yet extremely effective.