Do you own a right or left spinning filling machine - related to bio-energy?

Is this important?

Commercially available, left turning filling machines

Long pauses between the production steps and further processing in left turning filling machines withdraw useful energy from a ready cuttered product of a most different quality and energy level. Left turning sausage products are produced with fewer energy.

Our healthy somatic cells work with 7.000 - 8.000 Bovis energy units (BU). If our somatic cells loose energy, our body becomes weak.

If sausage products loose energy and the quantity of energy units falls below 3.000 BU, they soon and sure get spoiled.

Left turning blanched sausages are produced with approx. 4.000 BU, left turning ripening raw sausages are produced with approx. 5.800 BU. Only food products with more than 7.500 BU supply fresh and new units to our body.

You can find the energy difference between blanched and raw sausages in the primary products bacon with approx. 9.500 BU and drinking water (ice) with approx. 1.200 BU. If bacon gets reduced in a product, the energy level and barriers against germs are also reduced. If drinking water is added to the product (approx. 20 - 25 %), the energy level is reduced. The natural germ barriers in the sausage meat thereby changes dramatically.

Counter-example to drinking water: Vitalized, made right spinning drinking water has an energy level of approx. 9.800 BU!

Your new dimensions in sausage meat - with right spinning filling machines.

In the booming health market - in which we can be found since 2001 and the coming decades, for sure - new and pleasant products and production methods will change the market and business in a positive way.

Fine sausage meat, processed in a right spinning FREY high energy filling machine, has importantly higher energy potential; e.g. blanched sausage has approx. 16.500 BU and raw sausage has approx. 21.500 BU. Therefore it has a finer aroma and keeps fresh much longer, has less air and less acids or bitter constituents in the product. The product has a strongly improved structure and consistency.

The resulting quality improvement over all is more than 3 imes higher, compared to a production with a conventional, left spinning production method.

The target is to positively influence the sausage meat with energy, reaching or massive improving following properties, traceable:

• orientation of the product to right spinning property
• better colour stability
• longer freshness
• enhancement of flavour with an emphatic aroma
• fewer bitter constituents and acids
• fewer air in product, but more finesse and shininess
• more energy and freshness
• better structure of water, stability with teeth and more homogenous meat in the final product
• fewer electromagnetic pollution in the product
• less abrasion of the filling machine

This does provide following positive influences to a human being:

• improved, more digestible food
• pleasure when eating, tasting more detailed aroma
• higher agreeableness for sensitive humans and allergic persons

Further information is available at:

Eurohof GmbH - Natursteiger Management
Goethering 30
91732 Merkendorf

www.natursteiger.de