“Blei im Wildfleisch” (BLV)

7 years ago

Acrylamide when deep-frying – what you should look out for

Acrylamide is a chemical compound that is formed when starchy foods are fried, baked or roasted at high temperatures (over 120 °C). French fries, potato chips, pastries and bread are…

Frittieröl Qualität Dokumentation HACCP Acrylamid Pommes

3 weeks ago

Frying oil quality and documentation in the gastronomy sector: improvement through digital solutions

In summer 2023, the Association of Cantonal Chemists of Switzerland (VKCS) carried out a national inspection campaign to check the quality of frying oil in food businesses. The results show…

2 months ago

Cinnamon – a versatile spice for the Advent season

Dear Alcomo News readers,The Advent season has arrived, and with it the time for warm spices that give us a cozy feeling of comfort. One spice that should not be…

Automatische Temperaturaufzeichnung für HACCP-konforme Dokumentation mit Gateway und Sensoren

3 months ago

Automated recording of the temperature in cooling units

Automatic temperature logging for HACCP-compliant documentation with gateway and sensorsThe use of technology to make work easier in restaurant and catering kitchens has long been an indispensable fact of life,…

5 months ago

Traceability

Food business operators must ensure that the food they place on the market is traceable. Traceability concerns the entire supply chain from production and processing to sale. Food must therefore…