Kansi TALKING THE CHIMPANZEE...

A world famous bonobo chimpanzee known for his skill in sign language has taken a step closer to his humanity to learn to create tools.

 

STANDARD MILK FAT

 
Skim milk and cream are obtained through milk factory. It made ​​all the appropriate controls: the initial sample of milk tanks, silos lung monitoring and controls during the skimming process, normalization and storage.

Once the skim, is normalized to the level corresponding fat recipes as is now ready for manufacturing the pasteurized yoghurt after fermentation and Yosport.

ADDITION OF MATERIALS AND STORAGE STANDARD MIXER

The remaining ingredients are added according to for each of the recipes. Sugar has a special silo for storage and direct dosing automatically. The other ingredients are weighed and dosed manually mixing equipment. Standard mixtures are kept at a maximum temperature of 10 ° C until processed.
All equipment, lines and silos, cleaning processes are established by the CIP plant, whose concentrations are controlled cleaning and daily probes automatically by our Quality Control department.

DIRECT ADDITION OF ENZYMES

The addition of enzymes is straightforward. The microorganisms present in each of the different types of products shown in the following table:

Microorganisms generic legal name
Pasteurized yoghurt after fermentation Streptococcus thermophilus
Lactobacillus bulgaricus.

THERMAL PROCESS: PASTEURIZATION 1

The thermal process is a pasteurization applied to eliminate all pathogenic flora. This will facilitate the growth of bacteria which are subsequently inoculated milk to ferment.
Pasteurization processes are kept in check through the records and continuous indicators, supplemented by self-operators and Quality Control inspections.
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Fermentation

The fermentation process is brought to completion within tanks. The fermentation temperature for all types of products is unique. The process is controlled by pH and / or acid present in the initial mixture and its evolution to be pasteurized yoghurt after fermentation and Yosport.
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CHILL YOGURT

Once reached fermented mixture and the parameters it is then cooling in order to stop the fermentation process.
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MIXED FRUIT YOGURT +

This process is performed in the mixing tanks provided fruit yogurts containing fruit on their prescription. The amount of fruit is added completely in the tank and then proceeds to its correct mixing with slow agitation of the mass. Yosport For this step is not done with fruit.

 THERMAL PROCESS: PASTEURIZATION 2
 Yogurt is pasteurized when sending the message to the aseptic filler. This process is more gentle than the first because the existing flora is specific yogurt. This process stabilizes the yogurt in time thereby obtaining pasteurized yoghurt after fermentation. The result is a stable product with all the nutritional benefits of yogurt but with a duration of three months without refrigeration for preservation.
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STERILIZATION CONTAINER AND FILLING ASEPTIC
 
The packaging machine performs several functions: formation of the vessel, the vessel sterilization and finally cap and filling the vessel in an aseptic chamber. The plastic sheet for cups is sterilized first. Then heated by induction plates. By blowing pressurized air against molds vessels are formed. All vessels remain attached to the blade and it spoils the aseptic chamber passes.
The lid, aluminum and PET, is sterilized. Once ready aseptic chamber passes.
Once Aseptic filling the glass lid is positioned on the top and is heat sealed before leaving the aseptic chamber. Once outside, proceed using blades to cut the sheet in packs of yogurt with 4 units each.
In the case of Yosport containers are produced in the same packaging machine forming, sterilizing, filling, sealing and packaging in forming the sterile environment.
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CODING

Finally, these packs and containers are encoded by means of ink markers with its freshness date and the corresponding batch.

PACKAGING AND PALLETIZING

 
The packs are transported by tapes, first in a machine that positions the consolidator cardboard and then to another machine that places six packs in a tray. This tray goes along a tape on which the weight is controlled. Then becomes automatically palletized. Formed trays are placed on pallets with a predetermined structure to ensure its stability.
Once formed the pallet attaches a label identifying the product with the lot, best before date, etc., all in conjunction with an internal bar code that allows for traceability.
The process Yosport packaging is similar, but are grouped in boxes of 18 units and boxes are palletized ensuring the stability of the pallet. They are also coded for traceability.
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 STORAGE AND SHIPPING
 
Manufactured pallets are transported to a warehouse at room temperature, where they remain detained until the Quality Control determine product conformity.
Once released and according to the orders received at the factory, shipping department sets the outputs of goods for loading according to the method "FIFO" (First In First Out).
 
 

OTHER INGREDIENTS OF MILK AND FRUIT

 
The ingredients used in the mixtures to manufacture different products are recepcionados and analyzed to ensure they comply with the specifications agreed with the supplier.
After performing the corresponding analysis, the ingredients are stored until use in a store at room temperature, in a specific room for flavorings.
Prior to discharge, as well as check the provider's analysis report are performed controls the parameters set by Quality Control.

PREPARED FRUIT
 
Fruit preparations are transported in containers and stainless steel with a pressure of nitrogen on top. Also, the lower Spout have a system which ensures sterility.
Containers are analyzed by Quality Control, and only if they meet the specifications are suitable for use in the factory.
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COLD STORAGE CHAMBER
 
The containers are kept in a cold room until use. The maximum temperature conservation is 10 ° C. Each container has an identification label which indicates the type of preparation, your reference, batch and best before date as more representative data.

ADDING FRUIT PREPARATIONS
 
Fruit preparations are driven by sterile air from inside the container to the tank where the yogurt. Corresponding line is previously sterilized by steam.
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AUXILIARY MATERIAL RECEIVING AND STORAGE
 
Auxiliary materials for manufacturing (polystyrene, alupet, cartons, shrink plastic, etc.) needed to pack, store and distribute products, are equally recepcionados and inspected to verify compliance with the specifications agreed with the manufacturers.
All operations on the packaging material is made ​​following GMP (Good Manufacturing Practice).

My City 

 Santiago de Cali

the branch of heaven

....land merry dance salsa streets, its people with their best energies to turn this city into a tourist and cultural destination faultless
their clubs most quoted, its aphrodisiac flavored liqueur, its smells fresh cane and "cholao" typical caleñas every afternoon with Pan American courts, the cradle of great singers and great sporting events like the Pan were in 1971 and the big event will be competitive global games scheduled for 2013

 

It has one of the fastest growing economies and infrastructure in the country because of its geographical location, the city is just 115 km from the Pacific Ocean. Cali is a major economic and industrial centers of the country besides being the main urban, cultural, economic, industrial and agriculture in southwestern Colombia

  

"el MIO" 

Is an effective transport system that has changed everyday life in as heaven, has changed caleñas streets and after construction the improved road system largely old transport buses have been taking generating an improvement in the ambient environment and civic .... etc