The brand behind your brand.

Interested or have questions?
Interested or have questions?

+49 2543 72121

info@suwelack.de

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Interested or have questions?

We appreciate your interest in our services!

Our team is always available to answer your questions and assist you.

Information on data protection:
The personal data you provide here will be processed in order to handle your request.

Further information on the processing of your personal data by us and detailed information on your rights can be found
here.

Whether you need more information or have a specific request, we’re here to help. Simply contact us using the form below, and we’ll get back to you promptly.

Or just call us:
+49 2543 72121 (Headquarters)

We’re available Monday to Friday from 8:00 am onwards.

sales.coffee@suwelack.de +49 2543 72121  sales.bakery@suwelack.de +49 2543 72192 sales.milk@suwelack.de +49 2543 72198 sales.vegan@suwelack.de +49 2543 72198

+49 2543 72121 (Coffee)
+49 2543 72192 (Bakery)

+49 2543 72198 (Milk)

+49 2543 72198 (Vegan)



    Refining technologies

    Refining is our profession

    Simply contact us using our form or call us directly. We will get back to you immediately.

    Contact

    Refining technologies in which we lead the field

    Dr. Suwelack uses a variety of processing technologies that have one thing in common: gentle processing of the raw materials that preserves flavour, aroma and important ingredients. A particular USP of ours is the unique taste profiles that we create by means of the special expert knowledge of our engineers and product developers, in-house procedures and customised processes.

    Extraction

    With the Coffee Aroma Protection (CAP) technology, we make use of a special high-tech procedure for retaining the full aroma and flavour of roasted coffee.

    Once extracted, the coffee concentrate is gently freeze-dried.

    Fermentation

    Dr. Suwelack has over 100 years of experience in fermentation technology. A collection of our own cultivated strains built up over decades, as well as our in-house processes and specialised expert knowledge, guarantee the highest product quality and unique flavour profiles.

    We ferment yoghurt, crème fraîche and other dairy products at our Billerbeck base before processing it gently into powder specialities from our MILK segment.

    The sourdough products in our SUGRANO® product line are also fermented in-house. Patented cultures developed by Dr. Suwelack and a specially adapted process for each product variant are used.

    Freeze drying

    • Freeze drying involves shock-freezing high-quality raw materials at minus 50 degrees and then drying them gently in a vacuum. This ensures that the taste, aroma, shape, colour and biological nature of the raw materials all remain intact. The freeze-drying process is also available under clean room conditions. 

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    Spray drying

    • With this procedure, liquids such as suspensions and emulsions are dried into homogenous powders quickly and gently.
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    Drum drying

    • This gentle drying technique involves applying a thin film of the material in question onto a rotating, steam-heated drum. The film dries quickly and remains stuck to the drum, from which it is scraped off with a knife and then further processed into flakes.
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    Vacuum belt drying

    • This particularly gentle process involves applying the material in question onto belts and drying it under vacuum. The temperatures can be kept so low that valuable and sensitive ingredients, such as vitamins and minerals, are retained in the dried product and remain functional.
      Very low water evaporation temperatures can be reached in the vacuum. This allows our experts to influence aroma, product colour and bulk density as required.
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