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Lubricants in brewing

by Pieter Van de Schepop

Recommended lubricants in brewing. Products of Fuchs Lubricants. Steps in brewing and recommended lubricants. 1. Malting | lubricate | application …

/en/knowledge/127-lubricants-brewing/

knowledge

Lubricants in meat preparation

by Pieter Van de Schepop

Recommended lubricants in meat preparation. Products of Fuchs Lubricants. Steps in meat preparation and recommended lubricants. 1. Stack yards, stack …

/en/knowledge/125-lubricants-meat-preparation/

knowledge

Lubricants in poultry preparation

by Pieter Van de Schepop

Recommended lubricants in poultry preparation. Products of Fuchs Lubricants. Steps in poultry preparation and recommended lubricants. 1. Live birds | …

/en/knowledge/126-lubricants-poultry-preparation/

knowledge

Freezing

by Hyfoma

Freezing is a method of preservation. During freezing, the temperature of food is lowered to below the freezing point and …

/en/knowledge/103-freezing/

knowledge

Lactose

by Hyfoma

Lactose is a sugar, which is present in the milk of mammals. This sugar is therefore also called milk sugar. …

/en/knowledge/60-lactose/

knowledge

Honey

by Hyfoma

The raw material for honey is produced by bees. After removal from the combs, the raw honey is taken to …

/en/knowledge/129-honey/

knowledge

Buttermilk

by Wouter Burggraaf

Buttermilk is a low-fat, drinkable dairy product with a fresh, acidic flavour. Traditional buttermilk is what is left over after …

/en/knowledge/38-buttermilk/

knowledge

Dehydration (solid to solid)

by Hyfoma

Dehydration is defined as the application of heat under controlled conditions to remove, by evaporation, water contained in solid foods …

/en/knowledge/100-dehydration-solid-solid/

knowledge

Melting

by Hyfoma

The purpose of melting is to be a phase change from solid to liquid, to organize the material for further …

/en/knowledge/105-melting/

knowledge

Mixing, conching, homogenisation

by Hyfoma

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/