BAADER 601

Standardization of meat is necessary to comply with permissible guide values for connective tissue and to provide reproducible results. Manual removal of bones and connective issues is time consuming and inaccurate. The gentle BAADERING process reduces mechanical stress on the meat to a minimum this preserving the muscle fibre structure while optimally sorting the product, close to tendon free and free from bone and cartilage. The result is baadered meat low in calcium, with a high binding capacity of the ground meat, an optimum meat color and a convincing visual appearance of the end product. Machine-derived residual meat is an important raw material to produce meat products and meat preparations. Production of this meat can greatly increase economic benefits.

Standardization of meat is necessary to comply with permissible guide values for connective tissue and to provide reproducible results. Manual removal of bones and connective issues is time consuming and inaccurate. The gentle BAADERING process reduces mechanical stress on the meat to a minimum this preserving the muscle fibre structure while optimally sorting the product, close to tendon free and free from bone and cartilage. The result is baadered meat low in calcium, with a high binding capacity of the ground meat, an optimum meat color and a convincing visual appearance of the end product. Machine-derived residual meat is an important raw material to produce meat products and meat preparations. Production of this meat can greatly increase economic benefits. The importance and use vary greatly by region.

Manual extraction of fish mince or other raw material is time-consuming and inaccurate. The gentle BAADERING process reduces mechanical stress on the fish mince to a minimum thus preserving the muscle fibre structure while optimally sorting the product free from fishbone, skin, cartilage and other impurities. The flexible settings of the hole diameter allow adjusting to a variety of raw material processed. For example, hard particles, from crab and lobster shells can be perfectly separated from quality meat. Fine and coarsely structured materials can further be added to make an attractive product in which the coarse is dominant.  

Standardization of fruit and vegetable products is necessary to comply with permissible guide values for connective tissue and to provide reproducible results. Manual removal of leaves, seeds and peel is time-consuming and inaccurate. BAADERING enables do dispense chemical proceed and to obtain the natural taste of the product. The structure of the product remains grainy. On top of that, storable products can be processed fresh all year round. BAADERING offers multiple advantages and is versatile.

In many stages of food production, rejected material generation is often unavoidable when organic and inorganic materials are being mixed. Liquids in composite packaging can quickly generate high tonnages. With the BAADERING process, not only new products can be created, but plastics can be recycled and organic materials can be composted or used for biogas, animal feed, etc., or indeed put back into production as rework. BAADERING has proved particularly successful for depackaging carton packages such as TetraPak with any contents. Milk, yoghurt, juice or soups can be completely removed from the package.