What is your plan if your freezer stops operating? Every second counts when your product is stored at ultra-low temperatures. Yet we still see many facilities who still rely on single-point-of-failure systems and hope for the best. But hope will not get your products safe. With a fully redundant cold storage system, you ensure: ✅ No downtime ✅ No product loss ✅ No last-minute crisis calls Redundancy is your safety net. It is what protects years of research and millions in product value from being lost in minutes. In 2025, automatic and mechanical redundancy should not just be optional. It should be the baseline for any facility committed to reliability and product safety. So here is the question: How many hours could your cold storage run without power before your product is at risk? #LOWENCO #ColdStorage #Pharma #LSSU

High-quality groats are the result of careful control at every stage. And at the heart of this system is our in-house laboratory. Its work begins before the first grain is unloaded and continues until the very last package is sealed. Every day at the lab follows a clear and demanding routine. When a truck arrives with grain, specialists meet it first. They take samples, analyze them, and decide whether the raw material is suitable for production. If everything meets standards and our own requirements, the truck is given the green light. If not, the grain doesn’t enter the system. That’s the first filter protecting our quality. Then, during processing, the lab becomes the “eyes and hands” of the production line. Cleaning, polishing, and separation — after each step, the material is checked again. The team monitors that the groats stay clean and uniform, and that extra flour or impurities are removed in time. Because even tiny deviations can later cause sealing issues and packaging defects. One of the lab’s key responsibilities is regular control of the finished product. Every 60–90 minutes, samples are taken and tested. These checks make sure every batch shipped to shelves meets the same standards as the one before it. The lab works side by side with production. Being located right inside the facility allows fast decision-making, quick adjustments, and constant communication with machine operators and technologists. Everyone in the chain works together to protect product quality. For us, the laboratory is trust, precision, and care for customers. Because when you work with food, responsibility comes first — from the very first grain to the very last pack. Let’s connect and cooperate! 

The $41B spice market is heating up—and processing systems need to keep pace. As global demand grows nearly 5% each year through 2033, manufacturers face tighter specs, faster changeovers, and more complex formulations. Equipment that works today may not handle tomorrow’s blend diversity. Modern grinding tech is changing that—offering tighter particle-size control, improved heat management, and consistent flavor retention. In a grinder test with a proprietary spice blend, we saw uniform results across multiple particle sizes and formulations. It’s proof that scalable, flexible grinding systems are key to driving efficiency and protecting product quality. #FoodProcessing #SpiceManufacturing #ProcessEngineering #ProductionLeaders #FoodIndustry

The $41B spice market is heating up—and processing systems need to keep pace. As global demand grows nearly 5% each year through 2033, manufacturers face tighter specs, faster changeovers, and more complex formulations. Equipment that works today may not handle tomorrow’s blend diversity. Modern grinding tech is changing that—offering tighter particle-size control, improved heat management, and consistent flavor retention. In a grinder test with a proprietary spice blend, we saw uniform results across multiple particle sizes and formulations. It’s proof that scalable, flexible grinding systems are key to driving efficiency and protecting product quality. #FoodProcessing #SpiceManufacturing #ProcessEngineering #ProductionLeaders #FoodIndustry

💸 Product breakage = profit breakage. And in snack manufacturing, the cost adds up fast. Process engineers know the struggle: fragile, high-value ingredients, waffle cone bits, inclusions, toppings, can lose 10%+ of their value just from conveying damage. That’s margin left on the floor… literally. This Chain-Vey application test shows what gentle conveying really delivers: 👉 premium product integrity 👉 minimal fines 👉 consistent quality from inlet to discharge For materials with high value and low tolerance to breakage, the ROI of reducing damage is massive. Curious how your own product would behave? 🔍 Run an application test with your material and see the difference for yourself. #FoodProcessing #ProcessEngineering #LeanManufacturing #FoodIndustry

1) Why doesn't every batch feel the same The reason? Rubber isn't a single ingredient, it's a blend of various different chemicals added along with. Even a small variation in compounding or curring can change hardness and flexibility. That's why we keep batch-wise data logs, to ensure feel and fit stay identical over time. 2) The hidden science behind Rubber consistency Rubber behaves differently depending on temperature, humidity and mixing sequence. The same formulation can give two different results if curing time or temperature slightly varies. We fix our parameters, every cycle is timed,logged and repeated to the dot. 3)Same mould, different result? Even the best tool (dies) can't control how the material flows inside it. A slower compound? slower cure? slight overheat? This part changes accuracy. Mould accuracy is useless without process accuracy. 4) Ever faced inconsistent batches? It happens when small things, like curing time or material storage aren't controlled closely. The best fix in this situation is to maintain batch traceability and curing records, because when someone calls us with a concern, we already have the answer in the datalog.