Development of foods through to sample production

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• Development of plant-based alternatives to dairy products using, for example, sunflowers, peas, lupines, lentils, soy beans, cashew nuts, and almonds
  
• Development of fermented, plant-based products such as yogurt, soft cheese and hard cheese using selected raw materials, processes, and microorganisms
  
• Evaluation of key product properties such as texture, sensory properties, storage stability

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• Pilot plant equipment: Dairy products
  • Sterile workbench
    
  • Pneumatic cheese press
    
  • Various climate chambers and incubating chambers
    
  • High pressure homogenizer
    
  • Laboratory processing system
    
  • UHT unit
    
  • Sartorius Biostat B plus fermenter
     

Further information:

• Development of dairy alternatives
  

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• Development of new ice cream recipes based on plant raw materials such as lupines, soy beans, sunflowers
  
• Optimization of the taste and texture of ice cream
  
• Recipe optimization based on analytical evaluation (e.g. melting behavior, overrun)

• Pilot plant equipment: Ice cream products
  
  • Sprocket dispersing machine
    
  • High pressure homogenizer
  • Freezer
    
  • UHT unit
    
  • Soft ice machine
  • Laboratory processing system
    

Further information:

• Example product: Vegan ice cream with lupine protein

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• Development of new product concepts and production processes
  
• Reformulation of meat and sausage products to improve product quality, including enrichment with mega fatty acids and reduction of the salt content
  
• Development of vegan alternatives to meat and sausage products
• Application tests with different ingredients following customer requests
  

• Pilot plant equipment: Meat and sausage products
  
  • Mincing machine (industrial scale)
    
  • Mincing machine (laboratory scale)
    
  • Cutter
    
  • Vacuum bowl cutter
    
  • Vacuum filler
    
  • Cooking vessels
    
  • Climate chamber / curing chamber
    
  • Curing oven

Further information:

• Example product: Low fat sausage

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• Development and optimization of products and manufacturing processes
  
• Assistance with the reformulation of baked products and pasta by adaptation of recipes, including gluten-free products and enrichment with omega fatty acids
  
• Analysis of raw materials and advice on raw material selection

• Pilot plant equipment: Baked products and pasta
  • Dough kneader
    
  • Proving unit
  • Dough shaper
    
  • Long/round molder
    
  • Deck oven
    
  • MIWE roll-in rack oven

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• Assistance with the development of innovative product formulations, including reduction of the fat content of praline fillings by replacement of fat with plant proteins
  
• Advice on optimal raw material selection for chocolate products
  
• Identification of factors that affect product quality, for example bloom and off-odors/off-flavors

Hold down the mouse button and use the mouse pointer to move 360° virtually through our chocolate pilot plant!

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• Pilot plant equipment: Chocolate products
  
  • Drum roasters for coffee and cocoa
    
  • Three-roll mill
    
  • Agitated bed mill
  • Laboratory conche
    
  • Tempering machine
    
  • Praline machine (small pilot plant scale)
    
  • Coating tanks
    
  • Chocolate coating machine
    
    

Further information:

• Current R&D in chocolate technology and services offered for quality assessment and process analysis involving the manufacture of chocolate products

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• Assistance with the implementation of innovative product concepts
• Development and optimization of processing and manufacturing methods
  
• Recovery and utilization of valuable ingredients from waste streams from the processing of fruit and vegetables

• Pilot plant equipment: Fruit and vegetable products
  
  • Laboratory processing system
  • Straining machine
    
  • Toothed colloid mill (laboratory scale)
    
  • Corundum stone mill
  • Hallde RG-250 fruit and vegetable processing machine
    
  • Fruit slicer

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• Manufacture of extruded foods including breakfast cereals, snack products, meat substitutes
  
• Extrusion testing of new raw materials
  
• Process optimization for customized product properties such as fiber structure, porosity

• Technical equipment for extrusion of foods
  
  • Twin screw cooking extruder (d=57 mm), convertible to a twin screw press
    
  • Coperion ZSK 26 (d=26 mm) laboratory twin screw extruder
    
  • Laboratory twin screw extruder (d=3 mm)

Further information:

• Example product: Vegetarian alternative to meat
  
• Current R&D on extrusion technology

The extensive kitchen facilities enable you to professionally test all product developments on site.

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• Kitchen equipment
  
  • 2 baking ovens
    
  • 2 hobs
    
  • Induction hob
  • Steamer
    
  • Combi-steamer
    
  • Salamander grill
    
  • Various units for product refrigeration and freezing
    
  • Various microwave ovens
    
  • Planetary mixer