The aim of this work was the analysis of the agglomeration influence on general properties of food powders. The material used in the research consisted of such powders as: sugar, cocoa, maltodextrine and milk. For the purpose of the research mixtures of these powders were made, in the proportions of: 20% cocoa and 0-80% sugar, 0-80% maltodextrine or 0-80% milk powder, which were then agglomerated. The analysis of general properties included the change in granulometric content, water content and activity, bulk density loose and tapped, flowability, repose angle from different surfaces, piling angle and reconstitutive characteristics such as wettability and solubility of the ingredients, their mixtures and agglomerates. The analysis of general properties has indicated a wide range of granulometric content and piling density of powdered mixtures, what influenced flowability and wettability. Agglomeration influenced general characteristics of mixtures and the degree of influence was dependent on their content. The best results were for the mixture and agglomerate containing 20% of cocoa + 80% sugar.

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