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DE SMET ENGINEERS & CONTRACTORS
Belgium
De Smet Engineers & Contractors’ expertise in beet sugar starts at the beets reception yard, including feedstock analysis, storage, handling, washing and slicing before Sugar extraction of the juice by diffusion. DSEC pays particular attention to agronomic specificities, climatic and local environmental aspects so as to optimize the installation performances. DSEC plays an important role in the definition of the most appropriate type of diffuser, often preceded by a prescalder (juice-cossettes heat exchanger) and also selects the best available technology to be applied for juice purification - with or without decalcification - as well as the selection of units such as milk of lime preparation and anhydrous carbonic gas production. Further to diffusion, the juice has to be filtered and processed into syrup in a multiple effects evaporation installation. This syrup is then treated in the crystallization unit that generates sugar and allows concentrating the remaining impurities in the molasses. DSEC’s simulation program is of paramount importance at this stage so as to define the most efficient energy set-up as well as to precisely size any single equipment of the line.
Request for a quoteDE SMET ENGINEERS & CONTRACTORS
Belgium
Sugar beet is a more versatile crop than sugar cane since it can tolerate a wide range of soil and climatic conditions. As for sugar cane, beet molasses is generated in large volumes from the sucrose recovery operation.
Request for a quoteRELLMAN FOODS
Belgium
Marucha Schaufelstuck Trowel Paleron Cappello di Prete
Request for a quoteRELLMAN FOODS
Belgium
Center de Paleta Dickes Bugstuck Espaldilla Epaule Sotto Spalla
Request for a quoteRELLMAN FOODS
Belgium
Buttock Oberschale Cap Coeur de Tende de Tranche Fesa
Request for a quoteRELLMAN FOODS
Belgium
Little Seemerolle Redondo Rond from Gite Magatello
Request for a quoteRELLMAN FOODS
Belgium
Rump Tail Burger Meister Stuck Rump of Hip Aiguillettebaronne Spinacino
Request for a quoteRELLMAN FOODS
Belgium
Bife de Vacío Bavette Vacío Flank steak Flank steak Bavetta
Request for a quoteRELLMAN FOODS
Belgium
Vacuum Crescent Grosse Bavette Vacuum Crescent Bavette D'Aloyau Bavetta Grande
Request for a quoteRELLMAN FOODS
Belgium
Fine entrapment Saumfleisch Fine entrapment Hampe Diaframma
Request for a quoteRELLMAN FOODS
Belgium
Tapa de cuadril Tafelspitz Picanha Aiguillette De Rumpstek Picanha
Request for a quoteRELLMAN FOODS
Belgium
Steak Ancho Entrecote Lomo Alto Noix D'Entrecote Entrecote
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RELLMAN FOODS
Belgium
Bife Angosto Roast Beef Lomo Bajo Faux Fillet Versus Tenderloin
Request for a quoteVAN DER JEUGT BV
Belgium
From the sheep's entrails, it is mainly the small intestines that are processed. Sheep casings are ideally suited for these types of sausage: Frankfurter Small black puddings and white puddings (as appetizers) Bratwurst (fresh frying sausage) Barbecue sausage Chipolata Merguez A-quality (stable when cooked) is perfect for Frankfurters, Wieners (Vienna sausages) and Bockwurst. AB-, B- and BC- quality (sprinkler or porous casings) are highly suitable for frying sausages like chipolatas and merguez. How we deliver your casings: any size from 14 mm up to 28/+ mm. dry-salted in brine on softtube/hardtube VDJ Pre-Flushed Wet Pack (ready to fill)
Request for a quoteVAN DER JEUGT BV
Belgium
Practically all entrails of the pig are used industrially. Butchers mostly se the small intestines, more widely known as casings. Small intestine casings are available in various calibers. The choice of caliber depends on what kind of sausage the manufacturer or butcher wants to make. Hog casings are ideally suited for these types of sausage: Fresh sausage Bratwurst (frying sausage) Barbecue sausage Black pudding Smoked sausage Dried sausage How we deliver your hog casings: Hog casing: any size from 26 mm up to 45/+ mm. dry-salted
Request for a quoteVAN DER JEUGT BV
Belgium
The food industry processes almost all of the entrails of beef cattle. The small intestine (or beef runner) is mainly used to make saveloys (cervelas), black puddings and dried sausages. Another widely used intestine is the beef bung-cap, which is used to produce ham sausage (spam), veal sausage, black pudding and dried sausage.
Request for a quoteVAN DER JEUGT BV
Belgium
Natural casings are a natural product. They have been used since time immemorial to store and preserve meat in a natural way (drying, smoking or for preparations like salami) or to wrap meat preparations in an edible casing. It is a simple, honest and fair product, which was already being described in Homer's Odyssey, almost 3,000 years ago! It is natural, easily digestible and safe. It breathes, yet is both strong and flexible. No man-made product comes close to reproducing the qualities of natural casings, never mind matching them. Our VDJ-natural casing is processed from pig, sheep or bovine intestines. Depending on which part of the intestine is used, the different animals provide different qualities and calibers. It is extremely important to make the right choice for the product or preparation you want to create.
Request for a quoteVAN DER JEUGT BV
Belgium
Natural casings are a natural product, as you can tell from the name. Natural casings are washed, cleaned with water and then stored, using the traditional natural brine method. Water and salt are the only additives. While many others in the industry use phosphates in their treatment, our process is phosphate-free, based on a procedure designed in collaboration with the University of Louvain: our VDJ Pre-Flushed Wet Pack. In order to help sausage-fillers work more efficiently, many of our casings are supplied on plastic tubes. This can save a significant amount of time, particularly in industrial applications. We guarantee that both the soft and the hard tubes are recyclable. We use only reusable and resealable packaging. All of our packaging is recycled. As with all meat products, the origin of our casings is fully traceable.
Request for a quoteVAN DER JEUGT BV
Belgium
The preparation and sorting of natural casings is a trade - a craft - where experience and precision are of the utmost importance. Natural casing, after all, does not come from a machine, it is a naturally grown product with a variable caliber (diameter), length and properties. The skill and workmanship involves cleaning and sorting the natural casings to make a product that the professional sausage maker can work with. Moreover, thanks to our three generations of experience and our use of the latest technology, we can provide a reliable product that is always the right size and the right length. It is impossible to predict how the casing will come out of the animal. However, you can always be certain how the casing will come out of our packaging: because the caliber, quality and length are clearly listed on the outside.
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Beetroot - Import exportNumber of results
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