Recent advances in mixer and blender designs have contributed to the growing success of food companies, meeting their requirement for consistency and developing new products while also lowering production costs. This white paper discusses both traditional and new specialty mixing technologies available to food manufacturers today. Phase and viscosity are used to classify different mixing categories. Sample applications are presented as well to illustrate certain processing challenges and the mixing technologies used to resolve them. The current processes are physically exhausting and time demanding. This project seeks to develop a better means of mixing using a manually and automatically operated machine. After thoroughly researching, designing and experimenting, a final machine was developed optimizing the mixing process. The mixing time was successfully reduced form several hours.