FOOD PROCESSING ACCORDING TO GLP
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Christophe Volle
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• Wine processing
- Red, rosé, white, sparkling wines
- Thermo-wine processing,
- Flash expansion
• Beer processing
- Malting,
- Brewing,
- Hops processing
• Food processing
- Oils: olive, seed rape and sunflower, maize (sprouts), cotton,
- Preserves, purees, juices, jams, cooked vegetable, baby-food (fruit and vegetable),
- Potatoes: chips,
mashed potatoes, steam potatoes,
- Sauerkraut,
- Cider,
- Preserves, sauces, ketchups, tomatoes juices,
- Drying: fruit and vegetable (raisins, prunes, mushrooms, onions...),
- Tobacco (dry or fermented),
- Cereals (wheat, corn): oat flakes, flour, bread, germs,
- Chocolate
• Under development
- Sugar beets,
- Puffed and extruded cereal,
- Pet food ,
- Essential oils
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GEP WINE PROCESSING
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Catherine Bloy
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• Mini wine processing according to CEB Method 143
- Red wines, white wines,
- Alcoholic fermentation kineties,
- Wine testing session
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OTHER GEP PROCESSING
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Céline Milhan
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• Unintentional effects on wheat according the method CEB 218
• Unintentional effects on apples according the method CEB 219
- Maturity test (starch),
- Cider processing,
- Alcoholic fermentation kinetics,
- Yeasts growing test,
- Taint testing tests
• Unintentional effects on malt and beer according the method CEB 185
- Grading,
- Malting,
- Brewing,
- Alcoholic fermentation kinetics,
- Taint testing tests
• Unintentional effects on potatoes according the method CEB 231
- Culinary test (steam potatoes and french fries),
- Taint testing tests (three-cornered and acceptability test)
• On any rough or processed products
• Technological innovations support
- Testing and developing transformation and preparation process - pilot laboratory for food processing industries
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STAPHYT celebrates its 20 years
