Mixing is widely used in the food processing industry to ensure uniform product quality. However, a fundamental understanding of the process is Limited and there is increasing need for setting scientific criteria to optimize the design and performance of mixers. Mathematical analysis is particularly relevant to mixers with complex geometry where predicting performance characteristics such as efficiency and power requirements is very difficult. Mathematical analysis enables the determination of complex flow patterns in the mixer and thereby elucidates the nature of the process, whether dispersive or distributive. Using the lamellar model of mixing, the mechanism of mixing in a model food mixer, the Brabender Farinograph was elucidated. The analysis was developed using local velocity data obtained with a Laser-Doppler Anemometer.