FRANCISCO MORENO

Heating system for jams and marmalade The KASAG heating system for jams is used at industrial baking lines for preparing jams and marmalade. Jams or marmalade are conveyed with a pump via heated pipes. Static mixers ensure excellent heat transmission and very short process times. Tempering unit for chocolate for chocolate The KASAG tempering unit is used for heating, cooling, maintaining the consistency of the chocolate and for optimising production processes with chocolate.

It is a stick-type jelly that can be easily consumed and contains 36mg of PGA, which is known to help promote calcium absorption. Contains low molecular fish collagen with good absorption of 300 Da or less, vitamin C, and elastin. It was produced with a reliable manufacturing process with a HACCP certified system. - 1 piece : 20g x 30 stick - 1 carton box : 16 pieces

It is the most widespread female kiwi variety in the world. This is a new clone of Hayward. It is more resistant to Phytopthora. It has a larger fruit size than the classic Hayward. It gives a smaller percentage of double and triple fruits. While it is more resistant to winter frosts. Maturation occurs at the same time as the classic Hayward variety. The size of its fruit is large while the preservation in the cold rooms is excellent.

Aronia paste Finely strained, all valuable ingredients of the aronia fruit are preserved Aronia mother syrup Carefully processed pressed juice Aronia fruit juice concentrate clear/naturally cloudy Through careful vacuum evaporation the residual moisture level is reduced to 35%. Especially suitable for base materials, food supplements, beverages and natural products. Aronia powder It is made from "fruit juice concentrate" and contains all valuable ingredients of the aronia fruit. By way of gentle spray-drying a fine powder is obtained.