Handtmann technology for trendy products
Both meat and meat or meat substitute products offer great sales and growth potential. It is crucial that the offer is adapted to the new eating habits. Here, Handtmann offers an extensive range of technology for the different categories of trend products: snacks and convenience for meat consumers or meat substitutes and vegetarian/vegan products for the group of flexitarians and vegetarians. Snack products, such as raw sausage bites in an alginate casing, can be produced from a caliber of 8 mm. An absolute highlight at Handtmann at the IFFA are the hybrid sausages with nutritionally optimized protein availability, which serves the high protein trend.
For trendy products with meat or for meat substitute products, the Handtmann ConPro technology is a production process with a great deal of design freedom, because it allows the production of meat-containing or meat-free, sausage-shaped products with an edible, vegan alginate casing. The conventional ConPro system is used to produce sliced sausages. After alginate cross-linking in the fixing bath, the co-extruded sausage strand is cut into individual portions using a separating device. The ends of the product can either be cut straight or additionally shaped during cutting to create rounded ends. In both cases, the ends of the manufactured products are open, ie not completely enclosed by the alginate casing. Depending on the viscosity of the filling compound, further processing can be carried out lying or hanging. Handtmann's patented ConProLink system is used to manufacture twisted products. The co-extruded sausage strand is twisted into individual portions during the alginate cross-linking. The chain of sausages produced in this way can then be cut at defined twisting points. In this way, a wide variety of product variants can be produced, from individual products that are further processed lying flat to the suspended endless chain. Handtmann will be presenting an innovation in the ConPro technology area at the IFFA.
The production of shaped, skinless products, whether meat or meat substitutes, vegetarian or vegan products, is possible with the Handtmann form systems. Multi-lane production takes place on further conveyors, in water/oil bath systems or laminating systems. The filling material is fed from the vacuum filler to the filling flow divider. The filling flow divider with servo drive ensures an exact speed of the rotors in the filling flow divider. There is a constant product flow without pressure fluctuations and thus extremely precise final weights. The filling flow divider ejects the filling material into multi-lane filling flows via format parts. The visualization of the product shape and the calculation of the process parameters is very easy to do via the control of the vacuum filler. A mold change is quick by exchanging just a few format parts. Various product forms are possible and product examples are twisters, meat lollies, "meat burgers" and balls, sticks, bars and much more.
Also new at Handtmann at the IFFA: the MEAT INNOVATION CENTER. A large variety of trend products, vegetarian/vegan or meat substitute products will be presented here in a lecture program and a trend kitchen. To be found in Hall 12 Stand A80. www.handtmann-iffa.de
Trend products. Handtmann main theme for IFFA 2019
