TAKING LOW-FAT SAUCES TO THE NEXT LEVEL. From cold batch processing to a fast and efficient continuous line: Designed as a clever extension for an existing FrymaKoruma MaxxD® or a similar processing unit, the new Terlet CuliFlex takes your sauce production to the next level. With a growing appetite for fast food worldwide, the demand for condiments like dips and mayonnaise is on the rise. Interestingly, this trend coincides with a tendency towards a leaner and cleaner diet, making low-fat and vegan sauces a popular product in traditional as well as new markets. ProXES helps you tap this potential – with the new Terlet CuliFlex for continuous culi preparation. A SMART ADDITION TO BATCH SYSTEMS With the Terlet CuliFlex for example, mayonnaise manufacturers can transform their cold batch processing into a continuous line. While full-fat mayonnaise is processed in the existing FrymaKoruma MaxxD® or a similar unit, the new CuliFlex prepares the culi using hot-swell starch and/or native starch. Subsequently both products are gently mixed to obtain a high-quality low-fat mayonnaise at continuous outputs that vary from 2.5 to 6 t/h. The use of less expensive hot-swell starch and native starch does not only provide a cost advantage, but also meets the increased interest in clean label products, since native starch is not considered an additive. Additionally, the heating of the starch phase comes with a secondary benefit: The heat applied for starch gelling is basically a pasteurisation process which leads to higher food safety. Let’s talk about how the CuliFlex can help step up your production! KEY BENEFITS • Cost saving – up to 1,000,000 Euro per year per unit • Clean label and higher food safety • Increased flexibility due to a wider product range • Excellent product quality • Stand-alone line for processing cooked sauces