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prepared foods
Product catalog summary
Overview: The document outlines the processing stages for prepared foods such as soups, tomato sauce, baby food, cooking sauces, fruit preparations, and desserts. It emphasizes the engineering of clean labels and uncompromised design in the production process.
Key Processing Stages:
- Raw Material Handling: Initial stage involving the management and preparation of raw ingredients.
- Evaporation and Crushing: Techniques used to concentrate flavors and break down ingredients.
- High Shear Mixing: A process to ensure uniformity and consistency in the mixture.
- Mixing & Homogenization: Further blending to achieve a smooth and stable product.
- Sterilization: Critical for ensuring food safety by eliminating harmful microorganisms.
- Filling: The final stage where the product is packaged for distribution.
Design Philosophy: The production process is engineered to support clean labeling, which implies minimal use of artificial additives and preservatives, aligning with consumer demand for transparency and natural ingredients.
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Catalog excerpts
Prepared foods: Soups, tomato sauce, baby food, cooking sauces, fruit preparations, desserts, etc. Raw material handling Crushing High shear Mixing & mixing Homogenization Sterilization Engineered for clean labels. Designed without compromise. 13
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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.
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