Post di Sorì Italia

This is how whisky casks are charred or toasted before maturing any whisky. But whisky casks are not the only ones that are charred or toasted! This technique is used for a variety of spirits, including: Bourbon, Rum, Brandy and Wine. 🥃🥃🥃

Importante convegno a Castel Capuano

Interessante approfondimento sul tema delle Nitrosammine. Un tema in continuo aggiornamento!

We are proud to announce that Promec won the award for best technological innovation of the Djaz'Innov 2024 competition, during Djazagro exhibition in Algeri! 🎖   The jury of the Djaz'Innov 2024 had to examine all the participating companies from 10 countries and among these Promec won the special prize by presenting the new ULTRACLEAN volumetric filler with glued base!   We have developed this system together with the University of Parma, with which we have been collaborating for more than 25 years, creating a machine composed of a reticular base made up of pressure joints and components connected to each other by structural gluing, thus eliminating any welding or processing by machine tools (system patented by Promec).   This innovation was so appreciated that it was also published by the prestigious scientific journal MDPI.   Specifically developed to increase the hygienic conditions in the filling area, it enables, with greater safety, a wide range of all those products considered more sensitive:   - Milk & milk based products. - Juices, teas, isotonics - Low carbonated soft drinks - Non-alcoholic beer   Our machine differs from traditional ones due to the following innovations: - Innovative design based on a lattice structure solution (patented system) - Light weight and greater stiffness - Increased modularity - Open design made of full stainless steel. - Very limited and self-draining top surfaces - Easy cleanability and no residual of product - Improved accessibility - Facilitated cleaning, maintenance, change-over. #Djazagro2024 #FillingTechnology #BlowingTechnology #Djazagro2024

ROAD TO TORINO

Breve servizio sul workshop di Orosei: https://lnkd.in/dRdZN8EU

Buona lettura nella bellezza e nel gusto!

👉🏼 After the meeting focused on performance enhancement and reviewing the progress made at the Tarquinia Plant, 𝗶𝘁'𝘀 𝗻𝗼𝘄 𝗖𝗼𝗹𝗶𝗰𝗼'𝘀 𝘁𝘂𝗿𝗻. 🚀 𝗖𝗘𝗢 Roberto Zecchi and 𝗖𝗢𝗢 Sandro Messina were 𝗶𝗺𝗽𝗿𝗲𝘀𝘀𝗲𝗱 𝗯𝘆 the significant 𝗮𝗱𝘃𝗮𝗻𝗰𝗲𝗺𝗲𝗻𝘁𝘀 𝗶𝗻 𝗟𝗲𝗮𝗻 𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗣𝗲𝗿𝗳𝗼𝗿𝗺𝗮𝗻𝗰𝗲 𝗜𝗺𝗽𝗿𝗼𝘃𝗲𝗺𝗲𝗻𝘁. 💪 This confirms that all the plants are moving in a 𝘂𝗻𝗶𝗳𝗶𝗲𝗱 𝗱𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻 to achieve the CEME Group's common goal of 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗘𝘅𝗰𝗲𝗹𝗹𝗲𝗻𝗰𝗲. #PerformanceEnhancement #LeanTransformation #OperationalExcellence #TeamAchievement #wearecemegroup Marco Abbate Roberto Cantoro Matteo Ripamonti Carlo Colombo Ferdinando Russo Jessica Alietti

Articolo di Niccolò Querci

🤝 Also a partnership with IFIP - Institut du porc, the French Institute for #pig and #pork chain which will welcoming European Pig Producers (#EPP) at the end of May at #CIRI, the International Innovation Research Center 🐖 🥓 which combines together near #Rennes experimental facilities for #livestock #farming (pig #farm) and the #agrifood industry (#laboratories, #scanner, #agrotechnology facilities)   🔊 An opportunity to show the high quality of the research carried out by a French Technical Institute dedicated to the Pig sector. ... around common issues in the #EU: animal #welfare (#non_castration, etc.), #environment and #climate change (reduction of #gases, #carbon, etc.), protection against #pathogens (#ASF, #salmonella, etc.), #hygienic #safety of #meat products (#Listeria), , #food #sovereignty...