Oils and fats
- Maintaining large tanks of oils and fats.
Flavourings and additives
- Concentrated flavourings, food emulsions, creams, etc.
Soft and alcoholic drinks
- Soft drinks, liqueurs, beers, vermouths, etc.
- Mixing sugar, syrups, butter, etc.
Chocolates and cakes
- Boiled sweets, chocolates, chocolate coatings, creams, jellies, gum sweets, liquorice, fillings.
- Mixing sugar, glucose, flours, fats, chocolate, soya lecithin, flavourings, colourings.
- Mixing ice cream.
Eggs and derivatives
- Eggs with salt or sugar, reconstituting egg, etc.
- Milk shakes, standardised milk, milk for children, condensed milk, concentrate milk, desserts, cheeses, reconstituting milk, yoghurts.
- Mixing powdered milk, serum, sugar, cocoa, starches, proteins, jellies, thickeners, sweeteners, etc.
Jams and honey
- Sugar syrups, artificial sweeteners, syrup, fruit preserves. Homogenising honey.
- Locust bean gum, alginic acid, carragenate, pectin, citric acid, etc.
- Cereal mixtures and adapted milk.
- Mixing flours, sugar, starch, vitamins.
Sauces, purées and soups
- Mayonnaise, garlic oil, béchamel sauce, mustard, tomato ketchup, brava, barbecue or spicy sauces, etc.
- Vegetable purées, concentrated soups.
- Mixture of thickeners and stabilisers, emulsion, chopped vegetables.
- Juices, cremogenates and concentrates.
- Mixture of sugar, citric acid, pectin, alginic acid, syrups, carboxymethylcellulose, etc.