RECIPES FOR EFFICIENCY APPLIED TO PROCESSES
The savory dessert with more taste and more volume.
Sweet or savory dessert products are vulnerable from a microbiological viewpoint, because they are an ideal medium for the proliferation of micro-organisms. The presence of fat, water, sugar and protein offers tremendous opportunity for the growth of bacteria.
We meet the highest standards and are able to respond to the ever increasing demands for hygienic re-infection-free aeration systems. This results from a careful design of the entire production plant with particular emphasis on cleaning-in-place (CIP) and sterilization-in-place (SIP).
- whipped cream
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