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Cover od Issue 11/2007 of Die Fleischerei
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.
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.
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.
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.
