BAADERING offers higher food quality, higher value creation and higher process reliability.
BAADERING is an internationally recognized process of separating soft and solid components. Soft particles are separated from hard ones by using a squeezing belt and a perforated drum. The material is handled with less stress, this guarantees the best quality of the final product. Using this method, it is possible to process red meat, poultry, fish, fruits and vegetables and dairies.
In this episode of the Salmon Sessions, Chris Brow and Dennis Schreiber, Vice President Sales & Service at BAADER, tackle the subject of maximal resource utilization at highest product quality by use of the BAADERING technology.Martin Schaarschmidt, Global Sales Manager BAADERING-Technology explains how the process of BAADERING provides superior desinewed ground meat and highest quality residual meat capturing.Dennis Lohmann, Head of Product Management Fish offers several examples of how capturing co-products during salmon processing by using the BAADERING technology can generate additional value.
With Chris Brow, Dennis Schreiber, Martin Schaarschmidt and Dennis Lohmann
This product video demonstrates how the BAADERING technology of the BAADER 608 supports the value-add of meat products.
BAADERING of various meat materials allows for an optimally sorted product, free from tendon, bone and cartilage, while preserving the muscle fiber structure. The highest quality muscle meat is refined by this process is also referred to as baadered meat or BAADER meat.
For exemplary purposes, pre-conditioned pork and beef trimmings as well as pork diaphragms are baadered in this video producing a consistent and safe product quality thereby opening for utilization of previously untapped or discarded resources.