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| Intermediate moisture foods: |
The principles of preservation are controlled water activity, low pH, optimum acidity, salt and oil content, and the cumulative preservative effect of natural spices and condiments used. |
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Low moisture content products: |
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The principle of preservation is low moisture content, low water activity, and high solids. |
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Equipment: |
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Our state of the art equipment includes. |
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- Micro Pulverizers for grinding of spices.
- Fruit and vegetable washing system with Sanitizer.
- Sieves with metal separators.
- Blenders for efficient and uniform mixing.
- Thermic fluid systems for indirect, clean and pollution–free heating.
- Cleaning and sanitizing systems for jars, bottles and other containers.
- Automatic product filling systems using Form-fill-and-sealing machines for packaging.
- Use of metal detectors in preparation and processing lines.
- Material handling systems like hydraulic trolleys, elevators.
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