Modified Atmosphere and Vacuum Packaging
Identification of the optimal combination of material and atmosphere for your product, MAP packaging utilizing oxygen, nitrogen and carbon dioxide, Rollstack Packaging, Small batch Chamter packaging, Evaluate oxygen, vented pouches, Boil in the bag trials, Oven bag trials
Dairy Production and Research
- Production of ice cream products utilizing a continuous freezing capability with variegater and fruit/nut feeder
- Research and development of both traditional and new cheese varieties
- Pasta Filata cheese production with a mozzarella cooker and stretcher
- Production of cultured dairy products
- Research and development of dairy product analogs and extensions
Bakery Processing
- Utilization of reel or impingement ovens to meet your specific product needs
- Precise control of temperature and humidity using proof boxes/fermentation cabinets
- Customized dividing, rounding and sheeting of dough to meet your requirements
Wet Products Processing
- Complete fruit and vegetable processing including slicing, dicing, pulping and finishing
- Processing of high acid food products through kettles or a heat exchanger
- Processing of low acid foods through a still retorts
- Pack product with a piston filler and pneumatic capper into containers ranging in capacity from one ounce to one gallon
- Beverages, Jams, Jellies, Drying, Condensing, and Homogenization
