Recent updates to Cookery and food stuffs:

VACCINE AGAINST PASTEURELLOSIS IN SWINE

Available as a grey-yellow liquid with a concentrate of formalin-inactivated culture of Pasteurelas of three serovariants and alumina hydrate added. Immunizations of healthy swines.

EQUIPMENT SET ON THE RAW MATERIAL MAKING ÒÎ PRODUCE DOUGH MASS ACCORDING THE TECHNOLOGY OF

The important merits of "flourless bread production are high profitableness and independence, it is the result of: utilization of different varieties of wheat and rye, including the mild ones; increase of wheat and rye grain utilization for 20%; expenditures upon acquirement, storage and transportation of grain are to a great extent lower, than upon flour (three times and more); prime cost reduction of ultimate product for 30 % at the expense of excluding the technological production cycle and flour storage. It is confirmed by increased interest in "flourless bread" technology on the part of grain manufacturers, who have the opportunity to make bread independently without the operations of processing grain into flour.

A FOODSTUFFS INFRA-RED PROCESSING TECHNOLOGY

A technology of vegetable and animal foodstuffs dehydration with a maximum conservation of their food value, aroma and appearance has been developed.