NEWS
VALUE ADDED PASTEURIZED PRODUCTS Liasa-Ken is Spanish company located in Guadalajara which is specialized in manufacturing whipping creams and dairy blend toppings for confectionery, bakery and foodservice. Liasa started its activity in 1967 with dairy products and launched a new concept: a whipping vegetable cream which was a blend of fresh cream and vegetable oil. In the Seventies the company’s first expansion took place, increasing its markets share and introducing renewed manufacturing processes and packaging lines, while in the Eighties the modern concept of Ski brand was launched and the range of products enlarged: new whipping creams and toppings were developed as well as a line of traditional desserts. In the Nineties, the new factory located in Guadalajara was built and equipped with state-of-the art technology: ESL (Extended Shelf Life), the manufacturing of pasteurized products provided with a longer expiring date, automated production and packing lines, purifying and waste control facilities, HACCP System (Hazard Analysis Critical Control Points), test laboratories for physics, chemist and bacteriological analyses. In 2004 Ski started its first international expansion in Europe, and in 2006 an innovative concept was launched: the shelf-life of its dairy portfolio was once more enlarged thanks to the introduction of aseptic packaging. Thanks to the efforts of its R&D sector, Ski has developed a wide assortment of value added pasteurized products, joining the organoleptic and functional advantages of fresh products with a long lasting shelf life of 120 days. Now the OGM free production range includes long lasting pasteurized whipping creams for confectionery obtained through an ultrapasteurisation process, Ken Nata Culinaria cooking creams, Ken Nata Azucarada sweetened creams, Ken dairy blend toppings (made with vegetable fats and cream), and traditional semi-finished desserts. The company also offers tailor-made products especially for industrial specific needs, based on different formulations (higher or lower percentage of vegetable and animal fat, aroma, sugar content...), functional parameters (overrun, performance in freezing and defrosting, stand, stability, etc.). It is also possible to redesign products when necessary, adapting them to the technology used by customers. In 2007 the commercial branch Ken Europe was founded in Rome, strategically located as crossroads between Eastern and Western Europe, as a logistic platform collecting goods coming from Spain, which are distributed in whole Europe. www.skisa.com
THE RAPID COLD IS CHANGED This year Irinox celebrates his successful 20th anniversary. The dedication to innovation and the capability to understand professional needs has driven the company to the 4th generation of machines, the Multifresh® range, focusing on different applications of the chilling/freezing technology to food. The main innovation is the Dynamic mode, that chooses the best appropriate cycle for a single product (i.e. meat, fish, vegetables, pasta, pastry croissants, mousses, etc.). A special program was created for each product in order to obtain the best results for both chilling and freezing, thinking of food and chamber temperature, air-flow circulation, chamber and product humidity, and the specific working process. The main goal is to keep freshness through a new and less aggressive air flow ventilation, which avoids structural damages. Multifresh® features technological innovations such as Multisensor®, a new conicshaped core probe with a multi-point sensor, which helps the extraction from food; Multirack®, a new patented trays holder fit for numerous both gastronom and pastry trays; Sanigen®, a new active-ions sanification system for the sterilization of chamber, tools and products. www.irinox.com
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