Almond Pasteurization

Buehler Barth AG introduces revolutionary pasteurization technology for nuts, oil bearing seeds, cocoa beans and spices.

Buehler Barth experts have developed large capacity nut processing systems and guarantee pasteurization with a minimum 5 log reduction for almonds while maintaining the flavor characteristics, appearance and texture. This technology can also be used for other nuts, seeds and spices.

Processing Capacities

• from 200 up to 44,000 lbs. per hour

Highlights Pasteurization Plant "CCP"

• T.E.R.P. approved process
• natural process, no chemicals involved
• product appearance, flavor, and texture unchanged
• guaranteed 5 log reduction
• no measurable moisture pick-up
• no "skin peal"
• low operational costs
• minimal maintenance

Dry Roaster with Integrated Pasteurization

The revolutionary Buehler Barth "NR-CEP" dry roaster incorporates Controlled Environment Pasteurization (CEP) - raw almonds or other products are fed into the roaster and roasted/pasteurized nuts are produced. Important to note is that the roasting degree does not have an effect on the log reduction: even with very light roasts Barth guarantees a minimal 5 log reduction.

Highlights Pasteurization Plant "NR-CEP"

• T.E.R.P. approved process
• natural process, no chemicals involved
• product color, flavor, appearance identical to normal dry roasted almonds
• very even roasting, whole or sliced product
• guaranteed 5 log reduction
• long product shelf life
• no product loss
• low operational costs
• minimal maintenance
• pasteurization not influenced by roasting degree