... by thermally conditioning biogenic raw and residual materials in order to stabilize the products, make them storable and additionally release valuable ingredients.
Therefore, we use an energy‑efficient process with superheated steam at atmospheric pressure.
Fruit can be gently dried, cocoa and coffee roasted and wood torrefied in this way. The plant technology also makes it possible to recover volatile substances that are released in the process and use them in a value‑adding manner.
Dr.-Ing. Antoine Dalibard