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...or function in the absence of sufficient water (BAT in the Food, Drink and Milk Industries, June 2005). ...uired to create the desired colour and flavour (BAT in the Food, Drink and Milk Industries, June 2005).

...nes, or fatty acids in spirits before bottling (BAT in the Food, Drink and Milk Industries, June 2005). ...kept between -2 to -3°C for at least 12 hours (BAT in the Food, Drink and Milk Industries, June 2005).

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;1. General Flowsheet of sugar production: ...cription of techniques, methods and equipment: (BAT in the Food, Drink and Milk Industries, June 2005)

;1. Definition: (BAT in the Food, Drink and Milk Industries, June 2005) ;2. General Flowsheet of beer production:

Back to [[Information about wine & beverages production]] ;1. General Flowsheet of soft drink production:

Back to [[Cleaning of bottles and cases for milk products]] Process-water heating and integration in a central warm-water store

Back to [[Cooling, chilling and cold stabilization in beer production]] ;a) Changes in the process

Back to [[Information about bread, biscuits & cakes production]] ;1.1 General Flowsheet of bread production:

Back to [[Information about bread, biscuits & cakes production]] ;1.1 General Flowsheet of cake production:

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...gher concentration in the liquid/solid residue (BAT in the Food, Drink and Milk Industries, June 2005). ...then be used in alcoholic beverages (liquors) (BAT in the Food, Drink and Milk Industries, June 2005).

|Example how to integrate solar heat for bottle washing machines in beverage companies. ...n bottle washing machines using this type of heat exchanger is illustrated in scheme No. 2. The solar heat is used for preheating the caustic before ente

|Example how to integrate solar heat for bottle washing machines in beverage companies. ...n bottle washing machines using this type of heat exchanger is illustrated in scheme No. 2. The solar heat is used for preheating the caustic before ente

...ed micro-organisms to alter the texture of foods, to preserve foods by the production of acids or alcohol, or to produce or modify flavours and aromas. It also p ...les, the sliced raw material, e.g. green cabbage in the case of sauerkraut production, is salted and then fermented under anaerobic conditions.

...ar strategies for SME for process optimization and energy supply towards a production without fossil carbon emissions. ...ove the security of energy supply and guarantee the sustainable production in Europe. More information about the GREENFOODS project can be found on the [