The Toseno quality management ISO 9001 certificate has been renewed for another 3 years until 2003 after the proper audit. For us it is a reward for the rigid organisation installed for the quality assurance of our products. By the way our QM system has been complemented in the meantime by a modem HACCP-system.
MAYONAT DM 53 is an emulsifier/stabiliser compound for the industrial production of dressings within a fat range of 15-30%. Its feature: the cold processed dressing can be pasteurised as an option - consistency and viscosity remain identical. A further advantage is its neutral taste. The pasteurised product tastes as fresh as the cold processed dressing. We have successfully eliminated the so-called "cooked taste".
A long shelf live without chemical preservation is assured.
This ready-to-use compound finally makes it possible to produce a pasteurised mayonnaise without installing hot processing equipment. Just as MAYONAT DM53 for dressings (see above) the pasteurisation is optional (you can; but you don't have to). Also here the consistency and the taste remain identical. MAYONAT PM9 is designed for fat levels of about 50%.
CLEAR DRESSING - STAB KD 5
The application of this product for the preparation of clear salad dressings (vinaigrettes) has now been perfected. Detailed processing instructions are available with the basic formula. Contrary to former solutions for transparent dressings our STAB KD 5 requires no hot processing. What you get is an absolutely transparent dressing (not just translucent) featuring an excellent degree of stability. A very low dosage offers good economy.
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