Thermal stabilisation
Thermal stabilisation is an innovative treatment developed and implemented by ROS-SWEET. Once the process is complete, the products are placed in high-quality packaging, as requested by the Customer. The thermal stabilisation process provides the following advantages:
High microbiological stability
Consistent product repeatability
Final products with high organoleptic quality
Low level of microbiological contamination (reduced microbiological flora in the food)
Elimination of the risk of contamination by pathogenic E.Coli, Salmonella.
By defining the parameters of the process, it is possible to stabilise various types of products such as:
Quinoa
Sesame seeds
Poppy seeds
Sunflower seeds
Chia seeds
