Northern Food Tec (NFT) applies current scientific knowledge in baking technology and in the use of special ingredients. With our solutions, we show bakeries how the interaction of plant construction, production processes, room climate and the use of ingredients and additives enables them to produce the right and consistent quality of baked goods at the right price and with a low energy requirement.
NFT experts guide you in implementing simple and efficient solutions to the following questions:
Information on numerous specialized topics is available upon request. Examples:
In bakeries, operational hygiene, dough and pastry quality, but also problems e.g. around air-related occupational health and safety, are in a specific relationship to each other. For bakeries, the control of mold growth plays a primary role alongside the control of bacterial or viral problems. On the one hand, special process engineering solutions for process and product hygiene provide valuable assistance, while on the other hand, innovative anti-microbial NFT preparations with specific anti-fungal activity spectra ensure maximum efficiency in maintaining hygiene and extending the shelf life of baked goods.
NFT HYGIENIC_101 describes a product range of different liquid preparations, which are approved for the food and feed sector and are specifically applied: Surface disinfection e.g. by application or spraying or fogging e.g. for room air disinfection e.g. during adiabatic cooling of bread. In the foreground of corresponding applications are the principles of bio-preservation, which are recommended depending on the problem and are used process- or product-specifically. The specialists at NFT GmbH will be happy to advise you.
Refrigeration technology in the bakery
The great handbook of refrigeration technology for bakeries!
The work "Refrigeration technology in the bakery" conveys sound technical knowledge about the freezing of dough and pastry, but also of food in general. It builds the bridge from theoretical knowledge to practical action.
Behr's Verlag Hamburg 2003
Enzymes in food technology
Technical enzymes are playing an increasingly important role in food technology. The use of these enzymes opens up numerous new possibilities and innovations for processing companies in the food industry. With "Enzymes in Food Technology", you will learn which specific applications are possible and how you can practically implement these possibilities in your company.
Behr's Verlag Hamburg 2000
Ingredients, analysis, cleaning, drying, storage, marketing, processing
Cultivation, trade and processing of cereals require a solid knowledge of this globally important raw material. This book takes on the task of covering the entire grain chain with all its special features and requirements, from cultivation, breeding, cleaning, aeration, drying and storage of the harvested crop, analysis of the ingredients, processing, especially in the mill and bakery, through to use in human nutrition, animal feed and as an industrial raw material. The authors, experts in their respective fields, provide a profound knowledge base on all important topics, taking into account the latest findings from research and practice, and bring everything important to the point - a synthesis of theoretical knowledge and practical application. A large number of pictures, tables and graphics support the statements of the comprehensible text and make the book attractive. The work is aimed at all those in agriculture, trade and processing who deal professionally with cereals on a daily basis in their training and work.
Agrimedia ERLING Verlag GmbH & Co. KG, Germany
Lindhauer, Lösche, Miedaner (Editors)
Northern Food Tec GmbH (NFT)
Am Holzhafen 11a