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The aim of this group of operations is to obtain a uniform mixture from two or more components or to …
/en/knowledge/91-mixing-conching-homogenisation/
The purpose of melting is to be a phase change from solid to liquid, to organize the material for further …
/en/knowledge/105-melting/
The aim of this process is to dry the product and to strengthen its aromas and / or to strengthen …
/en/knowledge/106-roasting/
Grinding (milling) is used for the size reduction of solid dry material. It may also improve the eating quality and/or …
/en/knowledge/88-grinding-crushing/
Fermentation is the controlled action of selected micro-organisms to alter the texture of foods, to preserve foods by the production …
/en/knowledge/112-fermentation/
The objective of peeling is to remove unwanted or inedible material from vegetable raw materials. This improves the appearance and …
/en/knowledge/86-peeling/
The basis of microbiological laboratory methods and of the conservation of food and feed products is the killing of any …
/en/knowledge/25-pasteuriseren-steriliseren-uht-en/
Solubilisation (or alkalising) is the neutralisation of cocoa nibs or cocoa liquor with an alkaline solution, resulting in a darker …
/en/knowledge/116-solubilisation-alkalising/
The objective of soaking (e.g. of legume seeds) is to moisten and soften the seed to reduce the cooking time …
/en/knowledge/114-soaking/
A mild preservation technology, for both pasteurization and sterilization, where vitamins, natural colourings and flavourings are preserved. The cell wall, …
/en/knowledge/28-ultra-high-isostatic-pressure/
