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LOREM IPSUM
DOLOR SIT AME
CONSECTETUR ADIPISCING ELIT. MORBI BIBENDUM PHARETRA LOREM, ACCUMSAN SAN NULLA.


Mauris aliquet neque quis libero consequat vestibulum. Donec lacinia consequat dolor viverra sagittis. Praesent consequat porttitor risus, eu condimentum nunc. Proin et velit ac sapien luctus efficitur egestas ac augue. Nunc dictum, augue eget eleifend interdum, quam libero imperdiet lectus, vel scelerisque turpis lectus vel ligula. Duis a porta sem. Maecenas sollicitudin nunc id risus fringilla, a pharetra orci iaculis. Aliquam turpis ligula, tincidunt sit amet consequat ac, imperdiet non dolor.


Integer gravida dui quis euismod placerat. Maecenas quis accumsan ipsum. Aliquam gravida velit at dolor mollis, quis luctus mauris vulputate. Proin condimentum id nunc sed sollicitudin.


DONEC FEUGIAT:
• Nisl nec mi sollicitudin facilisis
• Nam sed faucibus est.
• Ut eget lorem sed leo.
• Sollicitudin tempor sit amet non urna.
• Aliquam feugiat mauris sit amet.


LOREM IPSUM:
$150,000
HTMLText_731CF57E_60BF_A2A1_41D7_B81B17089B91.html =
JOHN DOE
Licensed Real Estate Salesperson


Tlf.: +11 111 111 111
jhondoe@realestate.com
www.loremipsum.com



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Mauris aliquet neque quis libero consequat vestibulum. Donec lacinia consequat dolor viverra sagittis. Praesent consequat porttitor risus, eu condimentum nunc. Proin et velit ac sapien luctus efficitur egestas ac augue. Nunc dictum, augue eget eleifend interdum, quam libero imperdiet lectus, vel scelerisque turpis lectus vel ligula. Duis a porta sem. Maecenas sollicitudin nunc id risus fringilla, a pharetra orci iaculis. Aliquam turpis ligula, tincidunt sit amet consequat ac, imperdiet non dolor.
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These beaters are used in developing our Batters, Mixes or improvers adapted to cakes, muffins, madeleines and cookies. 
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Touch is interesting because this sense combines the sensations we experience throughout the entire body. It’s a learning sense and, as early as birth, we use it to explore in detail the things that are unknown to us. In the food industry, the sensations we analyse are those we obtain via touch and taste. 
The terms used to refer to these sensations are usually correlated, but they can also vary depending on the nature of the product.  
Terms related to taste sensations refer to texture, we call them “mouth feel”, they correspond to stickiness, stringency, fattiness, etc.
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Eurogerm livre ses clients par palettes entières et/ou palettes de picking composées de sachets doses, seaux, sacs papiers ou PE de 5 à 25 kg, big bag de 600 à 1000kg.
Les palettes de picking sont réalisées par les opérateurs des expéditions en fonction de la commande des clients.
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As part of the approval process of our raw materials and the release control of our finished products, mixes, correctors and improvers, we also carry out bread making tests using a specific and precisely laid-out protocol.
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We work to create new solutions and optimise existing formulas. Almost 98% of our formulas are tailor made.
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Le dosage des amidons endommagés au SD MATIC est une méthode ampérométrique. Il permet un contrôle rapide du moulin : serrage des cylindres et humidification des grains.
La maitrise des amidons endommagés permet l’optimisation de l’absorption au pétrin pour garantir la qualité produit et obtenir le juste équilibre amidon endommagé et protéines.
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In this area, we also carry out evaluation tests for new raw materials, which we call Sourcing. 
These tests enable us to select new raw materials of interest that we will include in our existing or future solutions, either because they provide technological value and/or because they allow for lower correction costs. 
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Our lab is equipped with high pressure air, which automatically and continuously filters residual odours. Temperature and moisture are checked every day to ensure constant conditions for the sensory evaluation of target products.
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The test oven room reproduces all the processes (direct, monitored proofing, frozen raw, etc.) dedicated to the Flour Diagnostic Report, Raw Material Report and Finished Product Report. 
Evaluating the flour samples submitted by our clients enables us to assess their profiles (defects and quality) using our Chronotec® expertise.  
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The texture analyser is a new device that we use in correlation with the Soft Panel’s sensory evaluation. It measures how hard a product is when pressed by hand and how it behaves after being pressed. 
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Le colorimètre permet de surveiller l’intensité de couleur de chaque MP en se référant à des témoins cibles.
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Nos préparations, développées sur mesure et à la carte, sont faciles et rapide d’utilisation. Il suffit de rajouter du lait, de l’eau ou des œufs.
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Toasting cereal grains gives them the aromatic notes of hazelnut, butter, grilled, roasted or malted seeds and a highly customised colour. Our PARFEN range is based on different combinations of toasted milled cereals. 
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Notre pilote pasta permet d'optimiser la qualité des pâtes alimentaires réalisées à partir de blé hors Europe : Afrique, Moyen orient, Amérique du Sud...
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Nous réalisons, par exemple, les études pour évaluer le caractère mottant des matières premières présentant un risque à la chaleur, à la compression ou à l’humidité.
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We offer 3 typical solutions, depending on the objectives: 
    
• PRODUCT SOLUTIONS: creating new finished products based on our range of ready-to-use mixes;
 
• SENSORY SOLUTIONS: bringing specific tastes and colours to your products; 
• PROCESSING SOLUTION: enhancing your recipes by improving dough rheology, texture or the preservation of your finished products. 
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La fermentation permet de développer des notes aromatiques typique de levain aux saveurs céréalières. Nos cuves et chambres de fermentation sont utilisées pour développer nos gammes de levains lefap.
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A partir de notre test biscuitier nous développons des solutions sur mesures pour les biscuits laminés.
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Réception palette :
Chaque palette est déchargée sur le quai, contrôlée visuellement puis identifiée par une étiquette UM.
Des échantillons pour contrôle qualité sont prélevés de manière statistique et des vérifications de poids de palettes, de sacs ou cartons sont réalisés de manière aléatoire.
Réception vrac :
Concernant les réceptions vracs, le chauffeur prélève un échantillon en présence de l’opérateur des réceptions directement dans la citerne de son camion.
Cet échantillon est transmis au laboratoire d’Analyse physico chimique pour contrôle et analyse. Seule la validation informatique du lot permet de lancer le déchargement physique du camion.
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La fermentation permet de développer des notes aromatiques typique de levain aux saveurs céréalières. Nos cuves et chambres de fermentation sont utilisées pour développer nos gammes de levains lefap.
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Nous réalisons, par exemple, les études pour évaluer le caractère mottant des matières premières présentant un risque à la chaleur, à la compression ou à l’humidité.
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Each pallet that is identified by its label is stored in a given storage space.  
Each space is unique, can be adapted to different parameters and is identified by a QR code for registration in the ERP, thus ensuring compliance with food safety and quality requirements: there are areas dedicated to allergens, Organic, Hallal, Kosher products, etc. 
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When products reacj the end of the production lines, they are stored on racks with the same space assignment requirements as for raw materials. Each pallet identified by its own label is stored in a specific storage space.
Each space is unique, can be adapted to different parameters ans is identified by a QR code for registration in the ERP, thus ensuring compliance with food safety and quality requirements (allergens,Organic, Hallal, Kosher products, etc.).
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There are 7 individual and computerised cubicles with tablet-based questionnaires that panellists fill in to report the sensations they perceive when evaluating a product. 
The data collected are then processed and analysed with specific statistic management software. 
The cubicles are equipped with raising partitions that isolate each panellist and prevent mutual disturbance. Therefore, different panels can be organised: individualised evaluation or collective evaluation sessions, depending on the objective. 
These cubicles are also fitted with white, green and red neon lamps that mask the colour of the product when we want to avoid the influence of a visual factor in evaluating a product.
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Our lab is equipped with high pressure air, which automatically and continuously filters residual odours. Temperature and moisture are checked every day to ensure constant conditions for the sensory evaluation of target products.
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You are now viewing the facility’s core: i.e. the Management Office where everything is organised: production, scheduling and sequencing.  
All orders entered by the Sales Department are processed overnight by the ERP during the Net Procurement Needs calculation; the orders are converted into manufacturing orders and then scheduled on a manufacturing line. 
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There are 7 individual and computerised cubicles with tablet-based questionnaires that panellists fill in to report the sensations they perceive when evaluating a product. 
The data collected are then processed and analysed with specific statistic management software. 
 
The cubicles are equipped with raising partitions that isolate each panellist and prevent mutual disturbance. Therefore, different panels can be organised: individualised evaluation or collective evaluation sessions, depending on the objective.  
 
These cubicles are also fitted with white, green and red neon lamps that mask the colour of the product when we want to avoid the influence of a visual factor in evaluating a product.
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Touch is interesting because this sense combines the sensations we experience throughout the entire body. It’s a learning sense and, as early as birth, we use it to explore in detail the things that are unknown to us. In the food industry, the sensations we analyse are those we obtain via touch and taste. 
The terms used to refer to these sensations are usually correlated, but they can also vary depending on the nature of the product.  
Terms related to taste sensations refer to texture, we call them “mouth feel”, they correspond to stickiness, stringency, fattiness, etc.
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There are 7 individual and computerised cubicles with tablet-based questionnaires that panellists fill in to report the sensations they perceive when evaluating a product. The data collected are then processed and analysed with specific statistic management software. 
 
 The cubicles are equipped with raising partitions that isolate each panellist and prevent mutual disturbance. Therefore, different panels can be organised: individualised evaluation or collective evaluation sessions, depending on the objective.  
These cubicles are also fitted with white, green and red neon lamps that mask the colour of the product when we want to avoid the influence of a visual factor in evaluating a product.
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