- Raw materials acceptance, raw materials management
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- Processing base materials
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- Introduction and metering, feeding and discharging
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- Conveying
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- Mixing, homogenizing, agitation, kneading
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- Defrosting, heating, cooking, drying, cooling
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- Maillard reaction
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- Breaking up agglomerates
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- Discharging
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- Storage
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- Flour, starch, gluten
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- Baked goods and pasta, bread mixes
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- Cereals, muesli
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- Sugar, substitutes/sweeteners
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- Milk powder, milk products
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- Spices, table salt
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- Extracts, aromas, enzymes
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- Cocoa, coffee, tea blends
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- Fruit (frozen fruit)/li>
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- Feed
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- Mash, malt, draff, pomace, wine
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- Beverages
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- Meat
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