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Cover od Issue 10/2007 of Die Fleischerei
News
Briefly noted: Certus is developing dynamically /
The right light increases sales⇥ I
Translation
Boiling kettles: Flexible helpers in sausage production
Boiling kettle equipment is truly multitalented. Not only can it boil foods, it can also roast, simmer, stew, steam, braise, fry, mix, seal
and cool. Its amazing range of uses makes it essential for every
meat-producing company⇥ II
Natural casings: The authentic casing
Almost half of all sausage varieties manufactured in Germany
are stuffed into natural casings. Consumers equate such a natural wrap with the idea of craftsmanship in sausage production, and
with a high quality standard of the finished product⇥ IV
Material cut-down: Grained clean and mixed well
Whether high-quality meat and sausage products can actually
make points is dependent upon gentle treatment of the raw
material meat itself. But that, in turn, places enormously high
requirements on grinders and mixers and how they perform
in practice⇥ VII
IT infrastructure: Full service for satisfied customers
The Swiss food producer Traitafina offers its customers a large
assortment of goods which it is continuously extending with
innovative products to keep tapping new market potential.
Strong customer orientation plays a major part in securing the
success of this strategy. And the IT structure provided by
CSB-System lays the foundations for it⇥ XIV
Service
Masthead⇥ XV
