Supplier News
LYSOLAC, Made From Lysozyme, Protects Against ‘Late Blowing’ In Aged And High pH Cheeses
LYSOLAC, which is made of Lysozyme, has been used as a natural antimicrobial enzyme in foods and pharmaceuticals for over 30 years.
Extracted from the hen egg white without the use of solvents, Lysozyme food-grade is a completely non-toxic and highly effective natural preservative which protects against many spoilage microorganisms, such as the Clostridia tyrobutyricum spore responsible for “late blowing” in cheese, according to Bioseutica USA, Inc., Rhinebeck, NY, which markets LYSOLAC in the US.
“It is used to prevent late blowing, which is due to bacterium in the cheese,” said Gilles Lagarde, executive vice president business development and regulatory affairs for Bioseutica plc. “The defect occurs during the ripening stages of the cheese.”
These bacteria have the properties that produce a lot of gas which causes late blowing, as well as bad flavors and bad smells, Lagarde said.
Added to the cheese vat during filling, LYSOLAC binds to the casein to remain in the curd and within the cheese for years, protecting while improving the natural, organoleptic aspects of the cheese, the company explained.
“Lysozyme is a protein that has a strong positive charge, so when it is put in milk and mixes with the casein, which has a negative charge, the Lysozyme binds with the casein,” Lagarde explained. “Therefore it does not affect the whey in any way. In fact with LYSOLAC the whey is highly sought for its use in applications such as infant formula.”
LYSOLAC is already very popular in the European cheesemaking industry, according to Bioseutica USA; 99 percent of the Italian Grana Padano and 85 percent of France’s hard cheese industry uses Lysozyme.
“It is well used in Italy where they use it systematically with the hard cheeses there,” Lagarde noted.
Lagarde said LYSOLAC is perfect for any cheese where extensive ripening is used and there is a heavy risk of loss.
“They use LYSOLAC because they cannot afford to age the cheese and find out the spores have caused the cheese to blow,” Lagarde said. “If it does, all you can do with it is for grated cheese and the loss is enormous.”
He also said LYSOLAC is used on high pH soft cheeses like Brie.
“The higher the pH,” Lagarde said, “the higher the chance for Clostridia to occur. Any cheese, except for the fresh cheeses.”
Affirmed as Generally Recognized As Safe (GRAS) by the US Food and Drug Administration (FDA) 10 years ago, LYSOLAC is also USDA-approved for use in organic products and available certified Kosher and Halal. Products containing LYSOLAC are required to put “egg white lysozyme” on the ingredient listing by the FDA.
Extensive studies over the years have demonstrated Lysozyme is effective against a variety of microorganisms, including Clostridia, lactic acid bacteria, Listeria, Streptococcus thermophilus and Clostridium tyrobutyricum.
Lysozyme is described as a pure, white microcrystalline, odorless powder with a slightly sweet taste. Lysozyme activity is demonstrated to be effective by attacking the cell wall polysaccharide of different bacterial species, which leads to a breakdown of the cell wall and destruction of the microorganisms.
Granular LYSOLAC has a shelf life of two years when maintained dry and at moderate temperature. Mixing a solution in the cheese plant is said to be simple and requires a minimum of 15 minutes imbibing time prior to addition to the vat.
LYSOLAC 22 percent solution has a shelf life of one year, and can be stored in the refrigator once opened. For more information about LYSOLAC, contact Bioseutica USA, at (845) 876-8616.
Filtration Engineering Introduces NIR Analyzer For Dairy Plant Environment
Filtration Engineering Company has introduced ProSpect, a near infrared (NIR) analyzer that scans and indicates the level of protein and other milk constituents at varying concentration levels in UF, MF and other process equipment systems.
This information is fed back to the membrane system PLC or other process system with accuracies equal to the laboratory test method used as the basis for calibration, Filtration Engineering (FE) said. ProSpect’s ability to continuously monitor and indicate the constituent concentration reduces the number of lab tests.
Designed specifically for the processing plant environment, the ProSpect analyzer gives processors in-line, real-time process control, helping to reduce out-of-spec product as well as product “giveaway” and assures consistency of operation not previously available, FE said.
In addition to WPC, FE has developed successful calibrations for a wide range of dairy products, such as whole milk, skim milk, MPC and cheese milk. The analyzer has been calibrated for multiple constituents including fat, protein, lactose and total solids.
The ProSpect analyzer is mounted adjacent to the process system in a stainless steel NEMA 4 cabinet. The fiber optic cables are installed directly into the process line in a specially designed stainless steel sanitary flow cell. The unit is capable of reference cell scanning during normal operation and verifies the calibration on a continuous basis, FE said.
For more details, call 1-800-553-4457. r
Tosca, AMPI-Jim Falls Perfect Stretch Wrap Banding To Eliminate Irons From 640 Box
Multivac Offers New Reclosable Theromoform Packaging Options
Processors of such products as sliced cheese have even more packaging choices available to them with a new reclosable design from Multivac.
In addition to the range of thermoform packaging solutions already known to Multivac’s US customers, the latest reclosable design brings even greater flexibility and brand differentiation to food marketers, the company said.
The new packaging has already achieved success in Europe and other markets.
Formed from semi-rigid top and bottom films, Multivac’s new reclosable packaging features a top web formed with a deep, angled recess that snaps into the bottom web to tightly close the package and help maintain product freshness, the company said.
The angle of the top web serves a second purpose in preventing product from sliding downward when the package hangs vertically, Multivac noted.
Customers may also choose the point at which the top web “hinges” open and closed based on the size and shape of the product and the desired tension of the lid.
Packages can also be gas flushed for MAP applications to extend shelf life. The interior bottom surface of the tray is formed with ridges to promote proper circulation of the inert gas around the product.
Opening tabs can be formed with protrusions to faciltate easy opening, and the packages may also be custom-formed for easy stacking and shipping.
For more information, contact Multivac at (800) 800-8552; or e-mail muinc@multivac.com.
Tetra Scherping Yield Master Vat Addresses Customer Requests For Higher Efficiencies
Winsted, MN —Tetra Pak CPS has added to its line of cheese vats the new Tetra Scherping Yield Master Vat, which the company calls the next evolution in cheese vats.
“The Tetra Scherping Yield Master Vat is a premium vat. It is the next evolution in cheese vats. It will command a respectable price,” said George Schwinghammer, sales manager of Tetra Pak CPS. “However, our expectations are that the price will be offset by the increase in efficiencies.”
With the Yield Master Vat, Tetra Pak CPS intended to address the issues of cheese fat retention, fines generation, ease of rinse out, sanitation, durability, initial capital investment and the ongoing maintenance expense.
“We had a customer come to us looking to combine some of the features of our other vats, specifically the DOH,” Schwinghammer said. “They felt the center discharge was a positive. They felt the DOH, sitting horizontally level instead of a pitch was better. They also felt the heat exchange surface could be improved.”
To accomplish those customer specifications, as well as improve upon existing vats, Tetra Pak CPS knew it would have to increase cheese yields and provide for a more gentle and uniform cook.
“I think we pretty much accomplished everything we set out to,” Schwinghammer said.
Tetra Pak CPS has an exclusive relationship with the vat on Mozzarella production, but Schwinghammer said the vat provides equal performance enhancements to Cheddar, Colby, Muenster, Provolone, Parmesan, Swiss as well as
lowfat and fat-free cheese.
Schwinghammer said the big advantage of this vat is, because it sits horizontally level and because it offers dual shaft counter rotating agitation, it keeps even curd suspension in the vat.
“Especially in lowfat products,” Schwinghammer said. “The reduced fat products that tend to be very dense and cause discharge problems seem to work better with the dual shaft vats. Certainly, considerably better than the vertical shaft vats where it’s difficult to keep the curd suspended.”
The vat has two center outlets with a 3/4 inch slope for easy rinsing and cleaning.
The shape of the vat combined with the agitators provides effective agitation from, not only side-to-side, but also end-to-end within the vat, Schwinghammer said.
“The way it’s agitated means it can be done at very low RPMs,” Schwinghammer said. “That means rennet and other ingredients can be adequately dispersed. It also means the curd to whey ratio is exceptional.”
Another request from the customer was addressing the cook temperatures, Schwinghammer said.
The Yield Master Vat features a hot water dimple surface jacket which Schwinghammer says allows the cheese maker to gently meet the desired cook temperatures ranging
from 110 to 118 degrees.
“The dimple surface heating gives you a lower delta T between your heating source and your curds and whey,” Schwinghammer said.
The vat uses less water because the vat is shaped with a shorter barrel and has specifically designed blade panels, Schwinghammer said.
He said the vat is mechanically strong and durable, much like the HCV and other TetraPak CPS vats.
“The hot water cooks while the counter rotating dual shaft agitator and blade panels provide for a more uniform and gentle curd. This efficiency in agitation really increases cheese yields.”
Schwinghammer said a patented sanitary seal prevents product loss while maintaining proper sanitary conditions.
Schwinghammer said originally, the vat was designed for use for larger capacity cheese production. However, he found out that the company has already received number of a requests for a smaller capacity vat.
“It was designed for 70,000 pounds capacity, but we’ve found several plants that would like to see increased yield at the 45,000 pound range,” Schwinghammer said.
The Tetra Scherping Yield Master Vat’s applications are for just about any style of cheese, where increased production is needed.
Tim High, vice president of Tetra Pak CPS, said the vat incorporates features from their existing vats.
“It’s really designed to combine the best characteristics of the Tetra Scherping HCV, the Tetra Damrow DOH and the Tetra Tebel OST,” High said. “This really exemplifies our commitment to the industry and to cheese makers on all production levels.”
“It all adds up,” Schwinghammer said. “When you handle the curd gently, and therefore not damaging the curd which creates fines, you enhance fat retentions which can only mean you’ve created higher cheese yields.” r
Cargill Introduces Specialty Cheese Flavor Ingredients
Cargill has developed a line of natural specialty cheese flavor ingredients that the company said produce the complex, authentic aged notes of Gouda, Swiss, Cheddar, Parmesan, Romano and Blue cheeses. The flavor ingredients are said to be ideal for use in a variety of applications, particularly sauces, dressings, and snacks.
The cheese flavor ingredients were developed using distinct and proprietary combinations of natural biological processes by Cargill. They deliver authentic flavor and can keep labeling clean, while being simpler to use, easier to source and more cost-effective than specialty cheeses, Cargill said.
The approach conveys the authentic aged flavor notes that are ordinarily provided by ripened cheeses, in days instead of weeks, and represents an intriguing option for cheese flavor ingredients in the market, Cargill added. These natural flavor ingredients contain dairy, cheese or both.
For more information, visit www.cargill.com/flavors; or call customer service, at (800) 234-2539.
CrystalBan™ Prevents Calcium Lactate Crystals In American-Type
Cheese; Improves Yield
A new process aid has shown to prevent the formation of calcium lactate
crystal in aged Cheddar, Colby, and Monterey Jack manufacture.
Nutricepts, Inc. said CrystalBan™ is an organic salt added to the curd
about the same time as the last salting. By increasing the solubility of calcium
in the cheese, the company said, calcium lactate crystals are not able to form.
Mark Cater, presient of Nutricepts said that commercial scale manufacturing runs,
thus far, have produced 18 month old CrystalBan treated Cheddar with no calcium
lactate crystals while untreated cheese from the same plants show crystals before
6 months.
The CrystalBan product also functions by simultaneously stopping culture activity
throughout the cheese. The results, according to Cater are better control over
pH and moisture.
“Whether it’s a 40 pound block, a 640 pound block or barrel cheese,
you get a much narrower range of pH and moisture throughout the finished cheese,” Cater
said
Cater said that one series at a large Cheddar plant produced samples from three
vats treated with Crystal Ban. He said these vats were tested for pH and moisture
and compared to samples of untreated cheese. The average pH of the treated
cheese was 5.25 compared to 5.07 for the untreated cheese. In addition, the
average moisture of the treated cheese was 37.3 percent compared to 36.1 percent
for the untreated cheese.
“Most importantly,” Cater said, “the average moisture levels
with CrystalBan were closer to target without being over specification in cheese
near the surface of the block. As a result, higher yields were achieved with
CrystalBan.”
Cater described the product not needing any special labeling requirements, not
having any off flavors, nor producing color or odor defects.
Development of the CrystalBan concept was partially funded by the University
of Minnesota and the Midwest Dairy Association, Cater said.
For more information on Crystal Ban, call 952-707-0207 or for more detailed information,
visit www.crystalban.com.
Technology Group International Announces Newest Release Of Enterprise 21 ERP
Software
Technology Group International (TGI), a leading ERP software solution provider
for small to mid-market manufacturers and distributors, has announced the general
availability of Enterprise 21 v6.6.
The newest version of Enterprise 21 offers significant enhancements designed
to improve the user’s experience by allowing more individual control over
the application’s look and feel, TGI explained. In addition to interface
improvements, substantial functional enhancements were added that cover all aspects
of manufacturing, distribution, and
accounting.
Distribution highlights include tender processing, SKU level service factors,
lead-time based customer pricing, drop ship based costing, core processing, and
yard management.
Manufacturing highlights include increased flexibility in forecasting and long-term
planning, enhancements to make-to-order processing, more robust labor reporting,
and increased availability to maintenance scheduling and repair tickets.
Accounting highlights include increased flexibility in credit card processing
and receivables posting, payables matching, and multi-currency processing.
For details, visit www.tgiltd.com.
Cross Directional Laser Scoring Technology Offered By Alcan
Packaging
For easy-open convenience, superior appearance and tamper evidence, cheese
and other food packagers can improve their score using LaserTear® cross machine
directional (CMD) scoring technology from Alcan Packaging, the company said.
CMD laser-scored film works with zipper applications and creates a “hooded” package
that allows for the removal of the entire package header to expose the resealable
feature. By scoring below the zipper, this innovation delivers easier consumer
access and eliminates the potential for contents to collect between the zipper
and the package, Alcan noted.
Compatible with vertical form/fill/seal equipment, Alcan said its flexible film
featuring LaserTear CMD scoring exhibits excellent machinability, running at
top speeds and meeting the toughest operational demands.
For more information, visit www.alcanpackaging.com; or phone (773) 399-8000.
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Almac Introduces New Steam Stretcher For Pasta Filata Cheese Production
Almac’s new steam stretcher mod. FV 200 is a machine designed for the production of pasta filata cheeses using, as raw materials, industrial curds, fresh curds and food ingredients.
The raw material to be transformed is directly introduced into a processing chamber and it is subject to the combined action of two counter-rotating augers and four steam injectors.
During this processing phase, dough starts to change its structure, passing from a coarse and discontinuous consistency to a fibrous and continuous one, typical of the pasta filata.
Once the pasta has reached the
desired features, it will be automatically discharged by the pushing of the augers. The machine is equipped with a double bottom with air double jacket, able to insulate the processing chamber, thus keeping pasta temperature always constant, the company said.
Types of cheese that can be obtained from this steam stretcher are Mozzarella, Scamorze, Provole, Pizza cheese and foodstuffs and melted cheeses.
Advantages that can be obtained by means of the steam stretcher mod. FV 200 include the following, according to Almac: possibility to obtain cheeses with the desired fibrous and elastic features; final cheese moisture standardization, thanks to the presence of four steam injectors into the processing chamber; steam use avoids the unnecessary need of the stretching water preparation, with a consequent energy savings; combined action of the augers and the steam avoids the need of the curd-cutter, as they succeed in shredding the curd; possibility to pasteurize the processed raw material, increasing the cheese shelf life; increase of the production yield over the traditional stretching process; use, control and adjusting ease, allowing the use of the melting machine also by unskilled personnel; and it can be automatically sanitized arranging it to be connected to a CIP plant.
For more information, visit www.almacsrl.com; or e-mail info@almacsrl.com.
Marchant Schmidt To Sell, Service Cheese Slicers, Other Cheese Equipment Of Austria’s
Hajek
Marchant Schmidt Inc. has announced that it has entered into an agreement
with Hajek of Bregenz, Austria.
The agreement designates Marchant Schmidt as the sales partner for the sales
and service of Hajek’s thermoforming packaging machines, slicers and cheese
processing machines in the dairy industry in the US, Canada and Mexico.
With this partnership with Hajek, Marchant Schmidt said it can now offer auto
preslabbing of loaves, high-speed slicing of stacks/shingles, multi-level product
accumulation and an automatic feed system to the flow wrapper.
Among Hajek’s products is the Speedcut Slicer SC745, which features a revolutionary
knife design that ensures excellent slicing of even the “most difficult” products,
according to Marchant Schmidt. Even very wide or high products can be handled,
thanks to the new housing design.
For more information, visit www.marchantschmidt.com or call (920) 921-4760.
New 40 Pound Block Liner Supports Shape of Block, Is Reuseable,
Recycleable
LeRoy, NY—J.S. Enterprises recently anounced that it has developed
a totally reuseable, 100 percent recycleable 40 pound block support liner that
helps strengthen the box and prevents damage to the cheese.
“We stumbled on this need through a local cheese artisan in our area using
corrugated support liners,” said Jay Stewart, president of J.S. Enterprises.
Stewart said the cheese maker was complaining that the corrugated liners were
failing miserably. Stewart also said the cheese maker considered wood and wood
fiber liners which were both expensive and/or not all that appealing to the end
use. “These wood liners needed to additional duct tape and were not at
all appealing to the end user,” he said.
Stewart said the 40 pound cheese block support packaging is made of 100 percent
recycled paper instead of wood or other fiber type products. “It is also
100 percent recyclable and reusable as well,” Stewart said.
For more details, call J.S. Enterprises at 585-768-9640 or email jsent@frontiernet.net.
APT’s New Advanced Cheese Vat (ACV) Seeks To Increase
Efficiencies, Performance
Cokato, MN —Advanced Process Technology (APT) has introduced a new cheese
vat that was developed to increase efficiencies and provide peak performance.
The new Advanced Cheese Vat (ACV), the company said, offers several improved
features that make the vat “very competitive with existing cheese vats
being used in the dairy industry today.”
Craig Campbell, co-owner of APT, said his company is extremely excited to bring
to the marketplace the ACV.
“When we were considering whether or not to develop a cheese vat, we knew
we had to offer something unique and more effective than the other four or five
vats on the market,” Campbell said.
APT first started to have interest in building cheese equipment in the summer
of 2004, when a few customers started looking to expand.
“Cheese belts and block formers are limited to a specific group of customers,
whereas the cheese vat has interest from all cheese plant customers,” Campbell
said. “Our first investment needed to attract the largest customer base.
And frankly, it fulfilled most of our customers’ needs as well.”
Over the course of several months, the design and drawings were being established. “We
broke down the steps of cheesemaking and asked what changes to the design could
improve and economically impact cheese manufacturing during these cheesemaking
steps,” explains
Gary Starkson, cheese technologist for APT.
APT worked intently on the 3-A certificate for the seal material; machining of
individual parts to specific dimensions; and the overall building of the ACV
in accordance with USDA guidelines extended the completion time a little longer
than APT wanted, admitted Campbell.
“We are very grateful that we have a customer that committed to this project.
We both understood that they (cheese manufacturer) also had an investment in
the project and we continued together to install and implement the ACV into their
system,” says Campbell.
The ACV was installed in March, 2006. After nine months of trials, the ACV has
held up well, making several varieties of cheese successfully, Campbell said.
Most mechanical features are described as standard by APT. “We are very
excited about our patent pending rennet inject manifold and our patent pending
adjustable agitator seal,” Starkson said. “The agitator is a counter
balanced design, unlike the other three cheese vats with single shaft agitator
designs.”
Based on side by side comparisons with a competitive cheese vat, APT said that
the ACV whey fats have been lower indicating that there is increased cheese yields.
CSI Introduces Pipetite, Self-Sealing Wall Boot
Central States Industrial (CSI) has announced the addition of Pipetite® to
its line of products.
Pipetite is a flexible, self-sealing wall boot, constructed of white silicone
and 316 stainless steel. The unit fits around a tube or pipe and attaches to
a wall or ceiling, forming a flexible seal that can accommodate movement without
cracking, CSI explained.
Pre-drilled holes make installation simple, and a large range of sizes are available,
CSI added.
CSI provides design, custom fabrication and distribution of stainless steel products
for the sanitary processing industries.
For more information about Pipetite, visit www.pipetite.com, or call (800) 654-5635. •
Biophage Pharma To Handle North American Sales, Distribution Of Bacteriophage
That Controls Listeria In Cheese
Montreal, Quebec—Biophage Pharma Inc. reported Monday that it has
signed a Memorandum of Understanding (MOU) with EBI Food Safety of the Netherlands
for the sales and distribution of Listex™ in North America.
Listex recently received Generally Recognized As Safe (GRAS) approval from the
US Food and Drug Administration (FDA) as an antimicrobial to control Listeria
monocytogenes in cheese.
“With the increasing emphasis by consumers and regulators on food safety,
and the prospect of costly recalls, fines and brand damage, agricultural producers,
food manufacturers and packers are constantly on the lookout for innovative and
cost-effective ways of preventing bacterial contaminations of their products.
Listex responds to this need,” commented Dr. Rosemonde Mandeville, president
and CEO of Biophage Pharma Inc.
Biophage Pharma is a Canadian biotechnology company focused on the development
of innovative phage-based products and technologies for the detection and management
of bacterial contamination. For more information, visit www.biophagepharma.com. •
Alfa Laval Launches New Tri-Clover Unique 7000 Series Of Single-Seat
Valves
Alfa Laval is launching its newly developed Tri-Clover Unique 7000 Series
of single-seat valves.
Its innovative design fulfills the most stringent process requirements and is
designed to meet the increasingly strict sanitary and aseptic standards of the
future, Alfa Laval said. The Tri-Clover Unique 7000 valve is specifically designed
for industries that demand optimum hygiene and the reliability of Tri-Clover
products.
The Unique 7000 valve body is deep drawn and pressed from a single steel disc.
The result is an annealed valve body without welds.
The absence of welds ensures that there are no porosities and that the annealed
valve body has no dead zones where product can be trapped, Alfa Laval explained.
For added confidence, this 3A-compliant valve has a double-working lip seal,
which Alfa Laval said minimizes the risk of product contamination. Available
in 1-inch to 4-inch sizes, its modular design can fit any process line or valve
manifold.
For more information, contact Jim Larsen, business development manager, valves,
Alfa Laval Inc., at (262) 947-3790; or e-mail him at jim.larsen@alfalaval.com.
CVP’s New Bag System For Shreds, Crumbles, Ricotta, Cottage Cheese
Eliminates Need For Plastic Buckets
CVP Systems, Inc., a supplier of cheese packaging material and modified
atmosphere packaging equipment, has introduced two new automated packaging
machines that eliminates the need for costly plastic pails.
CVP said its Z-2500 Fresh Vac® modified atmosphere packaging machine has
an air jet bag opener with sanitation filter system. The positive bag opener
ensures no-miss fills.
The product support conveyor virtually eliminates punctures. This is a
great savings when compared to plastic pails, which the company says are more
expensive and unsanitary due to possible cracking.
Using unregistered C-fold film, bags are automatically formed, filled and processed
and bag sizes can be easily changed.
The dual lane design increases production and also allows for production to continue
at 50 percent or greater while the second is being loaded.
The PLC controller interfaces with scales and most accumulation loaders, making
it possible to pack up to 50 bags per minute.
The machine uses a gravity auto dump system designed to eliminate moisture
contaminants reaching the pump.
The Z-2200 Fresh Vac® modified atmosphere packaging machine operates at
slightly less at 25 bags per minute but offers a single line rather than the
dual line of the Z-2500.
CVP said the two systems are prefect for shredded and crumbled cheeses, as well
as Ricotta and Cottage cheese and other more viscous cheeses.
For more information, contact CVP Systems at 1-800-422-4720 or e-mail sales@cvpsystems.com.
Allied Starch Introduces No Cellulose Pizza Friendly Anti-Cake
That Controls Cheese Browning
Allied Starch & Chemical has introduced Flow Lite, a cellulose-free,
pizza friendly anti-caking agent that the company says controls cheese browing
on pizza.
Flow Lite offers a number of other attributes for pizza operators and the cheese
manufacturers that supply them, the company said.
“Flow Lite retains moisture throughout the baking of the pizza,” said
Dennis Winter, Allied Starch’s new product sales manager. “This moisture
retention controls the browning of the cheese.”
In addition, the smaller particle size of the anti-cake is less visible than
cellulose anti-caking and allows for superior cheese melt, at all application
rates, he added.
The low-dust product has yield enhancement characteristics as less anti-cake
becomes airborne and reduces hazardous, unsanitary conditions, as well as product
loss, according to Allied Starch.
Allied Starch offers custom formulations which can include mold inhibitors such
as natamycin and/or oxygen scavenging anti-caking products.
Flow Lite, as with all of the company’s anti-caking products, takes advantage
of the company’s many years of expertise in the starch business.
For more information, contact Dennis Winter at (920) 465-0947, or Allied Starch & Chemical
at 1-800-758-4080, extension 104; or e-mail dwinter@allied starch. com.
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