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How zoning helps to achieve listeria-free production A 2-day course on the hygienic requirements regarding the building where processes for …
/en/events/156-zoning-and-building/
Interactive 4-day Course, with many examples and cases The course provides knowledge of and insight into the hygienic design of …
/en/events/171-ehedg-advanced-course-on-hygienic-design/
Interactive 4-day Course, with many examples and cases The course provides knowledge of and insight into the hygienic design of …
/en/events/164-ehedg-advanced-course-on-hygienic-design/
Couscous is a wheat product made from the semolina of durum wheat. It is being ground and sieved and mixed …
/en/knowledge/36-couscous/
Blanching operations are designed to expose the entire product to high temperatures for a short period of time. Objective The …
/en/knowledge/24-blanching/
Aspartame is an artificial sweetener, also known as E951. Artificial sweeteners are all substances that do not belong to the …
/en/knowledge/35-aspartame/
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 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/
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/
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/
