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Industrial furnaces BTF sa is the ideal partner for your thermal processes and custom solutions, in production or research!! BTF specialises in the design and construction of various types of industrial ovens and furnaces which are aimed at all industrial sectors and research laboratories. The range of operating temperatures of the units manufactured is up to 1,800°C. They can be designed to operate under air, under neutral gases, under vacuum or for performing special thermal treatments such as cimentation, (carbo) nitriding, …

The Recovib.Monitor devices are industrial grade multi-purpose acquisition and monitoring systems. They provide a full embedded solution for connecting up to eight sensors (current loop, IEPE, single-ended/differential voltage) to a hardware platform that can acquire process, store and display data in several ways. They can either stream sensor’s raw data to a local machine or send secured messages to the Recovib.io platform. In that mode, they can be remotely configured and customized to fit customer’s needs. Based on our extensive background in wind turbine structural parts monitoring, the MONITOR devices provide flexibility, precision measurement and dependability – even in harsh, remote environments.TYPICAL USE Local or remote vibration measurement; particularly structural monitoring FEATURES Local use with the Recovib.Suite software Synchronized input channels Time management (connection to an NTP server) Very High dynamics (>120 dB)

When you want precise ultrasound data for your permanent mounted machinery, pair the RS Threaded Sensor with your ultrasound solution.

UASlite is a data storage an analysis program to manage the data collected from the SDT340 Create data trees and assign sensors in real-time on the SDT340 Analyze the collected data’s Timewaveform and Specrtum (FFT) with Delta Cursors and Periodic Cursors Trend static data with SDT’s 4CI condition indicators

GUMINASE-P is a mixture of fungal ß-glucanases, pentosanases, amylases and endoproteases selected to improve the wort extract yield and the wort filtration rate when brewing with raw wheat or raw barley. PURPOSES To increase the wort extract yield by degrading the cell wall constituents improving the starch granules gelatinisation and allowing amylases to reach easier their substrate when brewing with high levels of raw wheat or barley. To improve the wort filtration rate by hydrolysing ß-glucans and pentosanes. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Guminase P is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. EXAMPLES 100% raw wheat brewing using exogenes amylases, and Guminase P (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl Guminase PExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino Nitrogen (ppm)* Filtration rate 0,1% (w/w)...

CALCIUM CHLORIDE CALCIDE 34 is a food grade product presented in liquid form to facilitate the use automatisation and containing more than 34% of pure CaCl2. This product is characterized by a low iron (Fe), lead (Pb) and copper (Cu) content wich complies with the European Pharmacopeia norms and with the actual requisites to minimize the chemical oxydation during wort mashing and boiling and to improve the beer ageing resistance. ORIGIN Belgium (CBS). USE To use in food and beverage manufacturing. PROPERTIES Formula CaCl 2 Molecular weight (anhydrous) 111 Specific weight ±1,33 kg/l GARANTIES The product complies with FAO/WHO JECFA, and FOOD CHEMICAL CODEX recommended specifications for food grade additives. CaCl 2 Mg and alcalis salts Mg As F Heavy metals (as Pb ) Fe Cu Pb Sulfates No Ba, and Al ≥ ≤ ≤ ≤ ≤ ≤ ≤ ≤ ≤ ≤ 340 8 0.05 0.04 15 2 2 1 0.25 50 g/kg g/kg g/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg PACKAGING 1000 kg containers or in bulk tank trucks.

PF-MIX-HOP-NA is the same product as PF-MIX-HOP but without alcohol. Ethanol has been replaced by food grade propyleneglycol. PF-MIX-HOP-NA is a well balanced mixture of spices and hop essential oils which has been designed to impart freshness and palate fullness to the beer. The concentration of the spices essential oils has been calculated to be above the detection limit but always below the identification threshold to modulate the palate fullness without modifying essentially beer genuine taste or aroma. The hop essential oils bring some freshness to the beer and can help to mask several staling flavours. PF-MIX-HOP-NA imparts fullness and body to beer and low alcool beers. All the components of the mixture are food grade. BENEFIT Imparts fullness and body to beer and low alcohol beers. Imparts freshness and some hop aroma. High production flexibility as the brand characterisation comes in the latest step of the process. Nothing has to be changed in the usual production. Rapid...

MAXIFERM is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units. PURPOSES To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a limit dextrinase and a maltogenic amylase (see TABLE 1). TEMPERATURE Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process (see TABLE 2). pH EFFECT Optimum pH between 5,0 and 6,0. RATES 1 to 5 liters of MAXIFERM for 1 ton of raw material. APPLICATION MAXIFERM may be added in the beginning of the mash. MAXIFERM may also be added in the fermenter. ACTIVITY 2000 PU/g and 2000 MU/g. AVAILABILITY Liquid form in polypropylene drums of 30 kg. SAFETY MAXIFERM is produced according to FAO/WHO JECFA and FCC recommendations for...

MALTOSYLASE-alpha is a fungal maltogenic amylase (EC 3.2.1.1). Maltosylase-alpha is able to produce high levels of maltose by saccharifying starches of different origins. TEMPERATURE Optimum 50-60°C. pH EFFECT Optimum pH 5.0-5.5. PURPOSE To produce maltose syrups with more than 50% of maltose. To produce high gravity worts by mixing classic 12°P wort with high maltose syrup. The production of maltose syrup at the brewery can represent a gross gain of 20 % and a net gain of 10-15 % on the commercial maltose syrup price. To produce high attenuated beer in combination with Desatase (limit dextrinase). See Attenuation Modulation. APPLICATION In the brewhouse at mashing-in or in the beginning of fermentation (0.25 g/Hl/°P); this preparation is inactivated after 1-2 Pasteurisation unit. ACTIVITY 1400 MAU/g. AVAILABILITY MALTOSYLASE-alpha is avalaible in liquid form. Delivered in polypropylen drums of 30 Kg of enzyme. SAFETY MALTOSYLASE-alpha is produced according to FAO/ WHO JECFA and...

SORGAINASE is a mixture of vegetal endoproteases and fungal exopeptidase standardised to 160 tyrosine units with a proteic hydrolysate. The endoproteolytic fraction hydrolyses proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. The fungal exopeptidase has an amino-peptidase activity with special affinity for leucine, alanine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw sorghum. To reach a sufficient free amino-nitrogen level to ensure normal fermentation when brewing with 100% of raw sorghum. The use of raw instead of malted sorghum has many advantages like no mold growth, no malting losses, normal wort filtration rate and avoids the typical raspberry-like flavour imparted to the beer by malted sorghum. The starch liquefaction and saccharification of raw sorghum is described in the technical leaflets of Liquamyl T and Sorgamyl. TEMPERATURE Optimum 45-55°C. pH EFFECT...

ENDOINASE is a mixture of vegetal endoproteases standardised to 500 tyrosine units with a proteic hydrolysate. The endoproteolytic enzymes hydrolyse proteins, peptides, amides, amino-acids esters, preferently of basic amino-acids, leucine and glycine. PURPOSES To increase the free amino-nitrogen content when brewing with high levels of raw wheat. TEMPERATURE Optimum 45-55°C. pH EFFECT Optimum pH between 4,5 and 6,5. APPLICATION Endoinase is added in the beginning of the mash. AVAILABILITY Powder form in plastic or cardboard drums of 25-50 kg. SAFETY DESATASE is produced according to FAO/WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. EXAMPLE 100% raw wheat brewing using exogenes amylases, hemi-cellulases and Endoinase (rates: % w/w enzyme/wheat grains). Maltosylase Liquamyl T Guminase P EndoinaseExtract Yield (%) Total sugars (g/100 ml)* Maltose (%) Maltotriose (%) Glucose (%) Free Amino...

RASP-MIX-S is a brand producer to add to a standard base beer with low bitterness (10-12 EBU) as unique requisite to obtain a raspberry beer with a taste and flavour and colour close to the main commercial Belgian « framboise-framboos » beers. RASP-MIX is a mixture of spices selective CO2 extracts, vegetal essential oils obtained by cold pressing and concentrate fruit juices. This well balanced mixture has been designed to impart to beer the typical « framboise-framboos » beer flavour, colour, taste, sweetness and acidity. This one is traditionnally obtained as a result of maceration of « raspberries » in lambic beer (young Gueuze beer). All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent apart from CO2 which has the GRAS status (generally recognized as safe for food production by the FDA) and which evaporates completely after the extraction. BENEFITS High production flexibility as the brand characterisation comes in...

LYCHEE-MIX is a brand producer to add to a standard base beer with low bitterness (10-12 EBU) as unique requisite to obtain a lychee beer with typical lychee taste and flavour. LYCHEE-MIX is a mixture of lychee concentrated juice and natural lychee concentrated aroma. This well balanced mixture has been designed to impart to beer typical lychee flavour but also, colour, sweetness and acidity. All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent apart from CO2 which has the GRAS status (generally recognized as safe for food production by the FDA) and which evaporates completely after the extraction. BENEFITS High production flexibility as the brand characterisation comes in the latest step of the process. Nothing has to be changed in the usual production. The only requisite is to produce a base beer with a low bitterness around 10-12 bitterness units. Following the demand one fraction of the beer base can be used for the...

DESATASE is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases. PURPOSES To increase the malt diastasic power by enhancing the malt native ß-amylase action. To increase the fermentability of wort (apparent attenuation limit). Some 25% of the total carbohydrate of wort is unfermentable. The addition of Desatase in combination with maltogenic amylases like Maltosylase to the fermenter converts the unfermentable dextrins to maltose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material. See Attenuation Modulation. TEMPERATURE Optimum 55-60°C. The enzymatic components are deactivated in beer (pH 4,2)...

PF-MIX-HOP12-NA is the same product as PF-MIX-HOP12 but without alcohol. Ethanol has been replaced by food grade propyleneglycol. PF-MIX-HOP12-NA has 20% more of hop essentials oils than PF-MIX-HOP-NA. It is a well balanced mixture of spices and hop essential oils which has been designed to impart freshness and palate fullness to the beer. The concentration of the spices essential oils has been calculated to be above the detection limit but always below the identification threshold to modulate the palate fullness without modifying essentially beer genuine taste or aroma. The hop essential oils bring some freshness to the beer and can help to mask several staling flavours. PF-MIX-HOP12-NA imparts fullness and body to beer and low alcool beers. All the components of the mixture are food grade. BENEFIT Imparts fullness and body to beer and low alcohol beers. Imparts freshness and some hop aroma. High production flexibility as the brand characterisation comes in the latest step of...

LIQUAMYL-T is a thermostable liquefying a-amylase working at high temperatures (90-100°C). The thermostable liquefying a-amylase is ideal to liquefy the small granules of starch (from rice, maïs, barley, wheat, …) during the boiling of « maisches » as well as during the boiling of the whole mash giving higher wort filtration yields, higher extract yields and brighter worts The starch liquefied by LIQUAMYL-T is ideally prepared to produce high levels of maltose when saccharified with malt, Maltosylase or Sorgamyl for sorghum starch. TEMPERATURE Optimum 90-100°C. pH EFFECT Optimum pH between 4,5 and 6,5. PURPOSES To liquefy quickly gelatinised starch of any origin by working at high temperature. To prepare starch for further saccharification with malt, Maltosylase or Sorgamyl allowing to reach higher levels of maltose. To improve the wort filtration yield when unliquefied starch is involved in wort filtration problems. To reach higher extract yields and brighter worts. APPLICATION...

CLOUDIX WB CLOUDING AGENT is an emulsion of coprah extract in water. All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent. BENEFIT Adjusting of turbidity of beer, cider, alcoholic beverage, etc. This product does not impart odour or taste to the beverage. DOSAGE 1-2 ml/liter of beer. FOOD GRADE This product complies with FAO/WHO JECFA and FCC recommended specifications for food grade ingredients. INGREDIENTS Food grade vegetal extract (coprah) (100% natural no use of solvents or additives), water, 20% v/v ethanol, 1% vegetal gum. LABELING Vegetal extracts or natural aroma compounds or spices or beer aromatized with spices (Benelux AR 31 mars 93 bière ART. 4 § 2) . STABILITY At least one year under cool storage and exclusion of light and oxygen. AVAILABILITY Drums of 10, 25 kg (other packaging on demand)

CALCIUM CHLORIDE CALCIDE 77 is a food grade product presented in flakes and containing more than 77% of pure CaCl 2 and more than 99% of CaCl 2.2H 2O. This product is characterized by a low iron (Fe), lead (Pb) and copper (Cu) content wich complies with the European Pharmacopeia norms and with the actual requisites to minimize the chemical oxydation during wort mashing and boiling and to improve the beer ageing resistance. ORIGIN Belgium (CBS). USE To use in food and beverage manufacturing. PROPERTIES Formula CaCl 2.2H 20 Molecular weight (anhydrous) 111 GARANTIES The product complies with FAO/WHO JECFA, and FOOD CHEMICAL CODEX recommended specifications for food grade additives. CaCl 2 Mg and alcalis salts Mg As F Heavy metals (as Pb ) Fe Cu Pb Sulfates No Ba, and Al ≥ ≤ ≤ ≤ ≤ ≤ ≤ ≤ ≤ ≤ 770 10 0.1 0.1 30 5 5 2 0.5 100 g/kg g/kg g/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg PACKAGING 1000 kg big bags.

LABILASE is an enzymatic preparation specifically developped to hydrolyze the components of the unfiltrable haze which may appear during fermentation especially when the yeast is stressed by high gravity wort, by fermentation temperatures, by high pressures in big tanks, etc. This enzymatic preparation works at normal fermentation, maturation and resting temperatures between 0°C and 30°C. Labilase is thermolabile and is quickly desactivated during beer pasteurisation. TEMPERATURE This enzyme preparation is active at beer fermentation and maturation temperatures (0°C to 30°C) showing good hydrolysis results as the contact time during these stages is long enough. pH EFFECT This enzyme preparation is active at beer fermentation and maturation pH (4-5) showing good hydrolysis results as the contact time during these stages is long enough. PURPOSES To improve beer colloidal stability by using LABILASE during wort fermentation or beer maturation. Higher glucans can be excreted by yeast...

PF-MIX-HOP is a well balanced mixture of spices and hop essential oils which has been designed to impart freshness and palate fullness to the beer. The concentration of the spices essential oils has been calculated to be above the detection limit but always below the identification threshold to modulate the palate fullness without modifying essentially beer genuine taste or aroma. The hop essential oils bring some freshness to the beer and can help to mask several staling flavours. PF-MIX-HOP imparts fullness and body to beer and low alcool beers. All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent apart from CO2 which has the GRAS status (generally recognized as safe for food production by the FDA) and which evaporates completely after the extraction. BENEFIT Imparts fullness and body to beer and low alcohol beers. Imparts freshness and some hop aroma. High production flexibility as the brand characterisation comes in...

KB-MIX is a brand producer to add to a standard base beer with low bitterness (10-12 EBU) as unique requisite to obtain a cherry beer (kriek beer like) with a taste and flavour close to the main commercial Belgian kriek beers. KB-MIX is a mixture of spices selective CO2 extracts, vegetal essential oils obtained by cold pressing and concentrate fruit juices. This well balanced mixture has been designed to impart to beer the typical kriek beer flavour and taste. This one is traditionnally obtained as a result of maceration of « griottes » cherries in lambic beer (young Gueuze beer). All the components of the mixture are food grade 100% natural and they have not been in contact with any solvent apart from CO2 which has the GRAS status (generally recognized as safe for food production by the FDA) and which evaporates completely after the extraction. BENEFITS High production flexibility as the brand characterisation comes in the latest step of the process. Nothing has to be changed in...

THE CHALLENGES Financial institutions own large amounts of data, which requires them to perform queries for historical data. They must also generate various reports to meet regulatory compliance requirements (Auditing, Central banks, EMIR standards, FINTRAC, etc.). Financial institutions must be aware of receiving large amounts of transactions to speed the Straight-Through Processing (STP) settlement process or be notified of events occurring in the System Log. For all these reasons, financial institutions have to know their current positions in real time to make the right business decisions. THE SOLUTION By deploying en.TransactionDataRepository, financial institutions can produce and design activity reports (technical and business reports) both routinely and on demand. They can also preview their business and performance behavior in real time via graphical charts. en.TDR allows the user to search Payments Messages using criteria ranging from simple to very complex. Traffic and trigg

We have produced POP display profile extrusion machine for more than 10 years. And our machine occupied the majority of market share in Changshu and Jiashan city. Besides, we also export to Russia, India,Vietnam, South Africa, Thailand etc. Our company have experience of producing 2 extruders and 3 extruders co-extrusion display profile machine. Till now , we produced many kinds of display profile including card holder,display clip,data strip,shelf barker,corner gripper etc. Compare with other manufacturer, our machine advantage is High production speed, and low input.