We do trouble shooting to add value by making a process cost effective and a product a better quality.

Few examples are as stated below:

Cocoa powder stabilization in hot and cold chocolate RTD beverages. More…

Badam pieces stabilization in milk based RTD More…

Pasta- to improve the texture and overall quality of pasta by using Texturaid P. More…

Reduction in fermentation process from 160 hours to 134 hours and diacetyls from 0.1 to 0.05 ppm in a brewing process by using Fermaid B. More…

Grist optimization and reduction of:
saccharification time to 40 minutes | Mashing time to 125 miniutes | Lautering time to140 minutes More…

Increasing the brewing fermentation capacity by 10% by using Brewferm. More…