We know that in spite of counting on cutting-edge technology, our clients-consumers value our products based on their senses and our functionality .

That`s why we count on practical facilities designed for functional evaluation, so we test these fields:

•  Deep-frying products
•  Chocolates
•  Bread/bakery
•  Cookies
•  Ice creams
•  Creams
•  Sauces and mayonnaise

Contamos con los siguientes equipos:

•  Oxidographer; to determine the 'accelerated cupboard life' of oils and fats, and end products as cookies, chocolates and mayonnaise.
•  Bio-cameras for evaluating accelerated aging process at different temperatures(Schall test)
•  Coloidal mills and homogenizers.
•  Ovens.
•  Bacth deep-fryers .
•  Cold chrystalizer.
•  Low-speed and high-speed mixers.
•  Laminators.
•  Cold rooms.
•  Texture measurer, for margarines.
•  Devices for measuring cream density.