Anax group

02/06/2026

02/06/2026

The yeast used in the production of traditional ale is collected in the upper part of the vat. The fermentation temperature is maintained at 15 to 22 degrees. The resulting fermented ale can be compared in properties to wine. Because there are many subtle notes in its flavor. And mild ripening conditions allow the rich flavors of the ale to be preserved. The correct temperature of serving ale is 10-12 degrees to bring out all the facets of the flavor and aroma of the ale. Yeast APRO AMERICAN ALE STYLE BEER YEAST from the Anax group is a strain selected for the production of traditional American ales. Has low ester production and particularly low diacetyl levels.
https://anaxgroup.de/de/drozhzhi-apro-american-ale-style-beer-yeast-anax

29/05/2026

Ireland and Scotland have been arguing for centuries over which country first invented the art of whiskey distillation. The dispute between the two countries is so fundamental that it has even affected spelling. The traditional Scottish drink is spelled “Whisky” (or “Scotch”), while the Irish version is spelled “Whiskey.”

29/05/2026

Ireland and Scotland have been arguing for centuries over which country first invented the art of whiskey distillation. The dispute between the two countries is so fundamental that it has even affected spelling. The traditional Scottish drink is spelled “Whisky” (or “Scotch”), while the Irish version is spelled “Whiskey.”

26/05/2026

How to remove fine suspended particles from the juice?
How to remove the turbidity (mud)?
How to remove colloidal particles from juice?
How to reduce the viscosity of the juice?
The solution is to use a special enzyme complex of clarification and stabilization for juice from Anax group. Enzyme product line APRO-ZYME preparations is carefully designed to quickly hydrolyze soluble pectin, facilitate fruit pressing and greatly increase juice yield
https://anaxgroup.de/directions/juice-production/

22/05/2026

Isaac Carasso launched the first large-scale yogurt production; in 1919, he founded the Danone company in Barcelona. The first yogurts were sold exclusively in clay pots in pharmacies, prescribed by doctors as a remedy for stomach upset. By the mid-20th century, yogurt began to be sold in regular stores. And in the late 1980s, a revolutionary marketing move took place—jams, fruit pieces, and sugar began to be added to yogurt. Today, on average, one person in the world consumes about 11.9 kg of yogurt per year.
Anax group - the best food ingredients
anaxgroup.de

22/05/2026

Isaac Carasso launched the first large-scale yogurt production; in 1919, he founded the Danone company in Barcelona. The first yogurts were sold exclusively in clay pots in pharmacies, prescribed by doctors as a remedy for stomach upset. By the mid-20th century, yogurt had moved from pharmacies to regular stores. And in the late 1980s, jams, fruit pieces, and sugar began to be added to yogurt. Today, on average, one person in the world consumes about 11.9 kg of yogurt per year.
Anax Group – the best food ingredients
anaxgroup.de