Raising BAADERING standards with the new BAADER 608

May 3, 2021

Amid the world’s population expected to reach ten billion by 2050, the need for a more efficient use of our resources is becoming ever more apparent. For more than 50 years, the term BAADERING has been an internationally recognized synonym for gentle product refinement with maximum resource appreciation and value creation. The BAADERING technology paves the way for the food industry into a more sustainable future.

The most powerful and largest member of the BAADERING technology machine family – the BAADER 608 takes this technology to the next level. Thanks to its improved design, this machine is the most innovative and hygienic of its kind. It sets new standards for food quality, value creation and process reliability. At the same time, it raises the benchmark for hygiene and food safety as well as being the most user-friendly machine of its kind. For more information on the machine features, read here.

Increasing cost pressures and a shortage of workers require more automation in the food industry. The BAADERING process provides reproducible results, thus enabling the standardization of raw materials with maximum added value. The process also facilitates compliance with guidelines for connective tissue. In principle, a squeezing belt feeds the material onto a perforated drum and gently pushes the soft components through the holes.

The mechanical stress on the meat is kept to a minimum, so the muscle fibre structure is preserved. The solid components, such as tendons, connective tissue, cartilage, bone shards, foreign bodies, etc., remain outside the drum and are discharged. The end result is consistent and safe product quality and allows for the utilization of previously untapped or discarded resources. With the gentle BAADER technology, various poultry materials can be turned into separate products, while preserving the muscle fibre structure to get the highest quality meat. The end product is low in calcium as well enzymes, which reduces the pH value for a prolonged shelf life.

This technology does not only add value, it also improves sustainability by increasing resource efficiency. For more on how to add value through BAADERING, read here.

How to enhance products and co-products

The value of poultry products can be enhanced through BAADERING in many ways, for example chicken liver: the technology easily and thoroughly separates the bile ducts from the liver. It can then be processed into a product ready to be turned into liver pâté. Poultry skin is another example. Some argue it is the best bit of a chicken with its rich omega 6 and protein content. But it has to be crispy. The skin of water-chilled-chickens is often not dry enough to develop the required crispiness. BAADERING presses the unwanted water out of the skin setting the basis for new innovative products: from raw whole chicken skin to chicken skin chips. 

For more on the BAADER 608, visit 608.baader.com.

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