Compared to other sectors of the food industry, the baking industry often stands out due to fluctuating product quality. There is obviously a lack of sufficient specific hygiene concepts that could remedy these deficiencies.
As part of 'good manufacturing practices’ (GMPs), AMG provides innovative tools within its Hygienic_101 PRO 24/7 concept that open up hygiene-related, qualitative and energy optimization potential for products and processes. These are cumulative and multivalent effects in total that, among other things, holistically prevent mold growth for the first time. The concept includes the award-winning and globally patented AMG CO2-Monitoring, which controls the CO2-concentration in the air (e.g. in proofers) as a cardinal control and influencing variable for hygiene and quality. The hygiene measures are complemented in a new way by atomizing the highly-effective plant extract Hygienic_101 three-dimensionally. The natural, anti-microbial ingredients of the extract are used to control operational hygiene and indirectly to extend the shelf life of baked goods. AMG enables the baking business to sustainably minimize the CO2-footprint and allows quality optimization for dough, baked goods and hygiene.
