Smoked cheeses - Import export

We produce flavours for a wide range of products: sauces, broth, soups, stuffed pasta, meat products, ready meals, snacks etc. Particular attention revolves around the formulation of many “kind of meat” through the development of processing flavours that include: Roasted meat flavours: beef, veal, pork, chicken Boiled meat flavours: beef, veal, pork, chicken Fish flavours Cheese flavours Smoked flavourings Vegetable and spice flavours The flavours, available in liquid form, water or lipo-soluble, in powder and paste, employ the advanced technologies that P.A. Aromatics has developed in recent years to satisfy market trends.

Thermo-formable PA/PE or PA/PP bottom film is used for vacuum packaging. Used for packaging: fresh meat, poultry, cold and smoked meats and maturing cheese, fresh and frozen and smoked fish, seafood, ready meals, culinary products, fruits and vegetables, and bread. Top PA/PE or PP/PA cover film is used to close the vacuum package from the top on roll machines carrying the product. On request, we print on the film according to the customer’s design.

Very pale, crystaline and bright color. Small bubbles, rapid shedding and a delicate crown. Powerful, slim and elegant, with notes of citrus and tropical fruits. Smooth and balance. Ideal to serve with appetizers and desserts. Pairs with cheese, seafood, smoked salmon, caviar, fried squid and oysters.

CM series thermoforming machines for food and non food packaging capable of processing both flexible and rigid films up to a width of 600 mm and thickness of 700 µm with modified atmosphere (MAP) and vacuum options. The machine is constructed of stainless steel and corrosion resistant materials for easy maintenance and sanitation. Frame is constructed with stainless stell shafts and sheets to provide extraordinary strength and rigidity to the machine. Cehuma has designed every section of CM series thermoformers to meet hygiene and cleaning requirements demanded by today's food packaging industry. Main Applications: Meat and meat products (Such as; sausage, smoked meat), cheese, prepared meals, chicken, fish, sea foods, pizza, olives, dates, medical devices .....

Characteristics: Smoking mode - 2 options: 1. smoking of fruit, cheese, eggs and fish; 2. smoking of poultry, wildfowl, meat, sausages and bacon. The control unit regulates: - temperature in the chamber and furnace; - size and shape of a high voltage pulse (a prerequisite for a correct penetration of the product into phenol, because such products as meat, sausages and fish have different structure of tissue, and other physicochemical characteristics); - electrostatic field in the camera, which is automatically set between 18 and 150kV, depending on the characteristics of products; - using of 48 different modes (i.e. it is possible to program the technological aspects in order to receive the same taste qualities in each subsequent party of products); -3 degrees of protection against the electrostatic discharge, which remains on the product. The smoker is made from the stainless food steel.