Produktai skirti apdorojimo užsakymų grąžinimas (4)

Fermented & Processed Pickles Fermented and processed pickles create tasty salads, snacks, side dishes and toppings. They are low in fat, fresh and can be easily stored. In Egypt and the Middle East, torsi – a mix of vegetable pickle – is an everyday side dish for breakfast, lunch and dinner. Pickled radishes, turnips, carrots, cucumber, onion and chili are the most commonly consumed, together with cauliflower, olives and lemon. There are many health benefits related to adding pickled vegetables to one’s diet. Ancient Egyptians loved pickles and Cleopatra claimed that pickles helped her maintain her beauty. It increases your metabolism, brine pickles are calorie free, they are ideal for low carb snacking and good for the digestive system. Our fermented and processed pickles are prepared with cold, salted brine for up to three months so that the bitter compound is removed, the vegetables are softened and imbued in flavor. It is then washed and sorted and packaged in containers in a brine solution for its preservation. The harvesting process plays a key role in our pickle produce. Our farmers select the finest olives and vegetables. Each olive is selected according to ripeness before the fermentation process commences. For the preservation process, our vegetables and olives are transferred to large tanks that are filled with a brine solution, which is made up of water and 10% salt. It takes up to three months for the fermentation process to be completed. This process is necessary to break down the sugar in the vegetables, and to produce the carbon dioxide so that the pickled vegetables can be stored for many months after packaging. Once the fermentation process is complete, the vegetables and olives are removed from the brine and immersed in water to remove all the salt. At this stage any slicing and selecting takes place. The vegetables and olives are then packaged with a liquor consisting of brine and labelled for shipment. Our fermented and pickled vegetables and olives include: Green whole olives Green sliced Olives Green pitted olives Green stuffed olives Kalamata whole olives Kalamata sliced olives Kalamata pitted olives Small white onions Jalapeno chilis whole Lemon Mixed vegetables – chili, turnip, carrot Mixed vegetables – sliced green olives, carrot, chili, onion Mixed vegetables – sliced black olives, carrot, cauliflower, lemon, onion

Automated, robotized cells with waterproof robotised washing with high pressure - The Automated Serial production qualified for the highest standards in CNC machining in a 6000 sqm. The production lines here are made of automated, robotized cells and are able for high precision mass production of different parts for any industry – engine or structural parts, any other components – as well as aluminium and steel products. Besides the production for our customers there are Data Matrix Code laser engravers, online production control and support system (OEEm) for full traceability, robotized high pressure washing equipment, tightness Quality CMM machines, assembly and logistic services. We have centralised chips and emulsion management, temperature and filtered air control, 7/24 shift pattern.

Typically large-scale (10m3-5000m3), stainless steel vessel production for the food, chemical or pharmaceutical industries based on specific requirements. We do not manufacture to stock, here is no finished product available for immediate order, but we design and manufacture exclusively according to the customer's requirements. In the workshop we only work with stainless steel, carbon steel tanks are only built on site. volume in cubic metres:10m3 - 5000m3 material:stainless steel target market:Europe

Fennel seeds are small, elongated seeds known for their licorice-like flavor. Native to the Mediterranean region, fennel seeds are also grown and processed in the Middle East. In India, fennel seeds are a popular post-meal refreshment, often served with sugar crystals to freshen the breath. These seeds are used whole or ground in a variety of meat and fish dishes, as well as vegetarian dishes like dahls, grain pilafs, and vegetable curries. Italian cuisine benefits from fennel seeds in breads and stews, while fruit salads and homemade crackers are elevated by their unique taste.