14.07.2013
It is not a secret, that imported meat, which according to engineer technologist's opinion is better for specialties production, had sufficiently increased in price in 2013 (from 10 to 20% and more). In connection to this manufacturers notice the sufficient sales reduction of the specialty group, and only those who managed to keep the finished product price on the initial level succeeded to save sales to certain extent. Engineer technologists wonder, which preparations may help them in current situation?
19.02.2013
Over and over technologists ask a rhetorical question: how to prevent a moisture discharge defect when packing delicacy products in a vacuum? What can be said on this "popular" issue based on today's realities? What products of your assortment do you recommend for the production of delicacies with different percentages of output, tell us about their peculiarities?
23.01.2013
Important requirement of trade and consumers to sausages is density, especially in secondary heat-treatment. Thermo-stability of sausages is also very important for producers of flour products with sausage, because TR on their production strictly determines what should be the ratio of dough and sausage.
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