Dr. Suwelack Expands Production Capacity for Sourdough
08 Sep 2011 --- The new facility was built within less than a year. In September 2010 initial operations were commenced, and the first Sourdough products will be produced soon.
Sep 8 211 --- At its headquarter in Billerbeck, Germany, food specialist Dr. Suwelack is putting a new drying technology on stream. Shortly, the popular range of naturally fermented dried Sourdough “Sugrano" will be produced on the line.
On Dr. Suwelack’s premises a customized drying system which meets all necessary standards of an environmental food refinement is newly formed. The topmost target: The continuous high quality of the final product manufactured with minor energy consumption as well as minimal environmental pollution.
The new facility was built within less than a year. In September 2010 initial operations were commenced, and the first Sourdough products will be produced soon. The new equipment will increase the total capacity by approximately 25% medium term in the business area of Bakery & More.
The quick construction as well as brisk start-up was last but not least enabled by the long in-house experience in drying “Natural Food Ingredients”. Ronald Felber, CEO of the company: “This specific knowledge is an invaluable capital. A smooth introduction of a new technology is critical and absolutely essential!”
Within the next weeks the first distinctive Sourdough products will be dried on the line. The drying technology which was actually developed by Dr. Suwelack’s expert-technicians enables the preservation of the distinctive aroma and final flavour profile which is characteristic for all Sugrano Sourdoughs. It also allows the production of new flavour profiles, even tailor made qualities, if desired by clients.
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