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12.07.21 - 1st Place for Our Virtual Showroom!

We won! We are proud to announce that our virtual showroom won 1st place in the category "Industrial & Mechanical Engineering" as part of the German Prize for Online Communication #DOPK. The award honors the best digital communication achievements of companies in various industries. A big thank you to our project partners Just Ebert Design GmbH and Verinion for the realization of our showroom and this great achievement. Go visit our award-winning virtual showroom!

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04.07.21 - STEPHAN UMX 5: SMALL BATCHES, BIG ADVANTAGES

Are you a small company or a start-up looking for the right processing equipment to kick start your cosmetics or personal care business? We developed our new Stephan UMX 5 as a fast, no-frills unit for production and laboratory processes that involve small batches – like the testing of new recipes or individual preparations. ProXES is here to help accelerate your ideas to market!

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28.05.21 - Interview with Hans Brogli

On the occasion of his 50th work anniversary, FrymaKoruma legend Hans Brogli gave an interview to the local newspaper Fricktaler Zeitung about his varied tasks and exciting experiences over the past five decades in the service of the brand FrymaKoruma. Download & read the German article here!

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17.05.21 - Clean & green!

Clean & green! Did you know that besides the production cost benefit, another advantage of the Terlet CuliFlex is that the use of native starches is possible without any process related restrictions? Native starches are “label friendly”, as they are not regarded as additives, but natural raw materials. Our Terlet CuliFlex is perfect for a clean label production, provides increased food safety and is the perfect addition for plant-based food applications. Sign up for one of tomorrow’s product launch event & learn more.

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Terlet CuliFlex Clean Lable Friendly

14.05.21 - Think Bolognese. Think Vegan. Think All-in-One. Stephan COOK-IT!

The Stephan COOK-IT makes every Bolognese recipe a success, including vegan variations. The high contact temperature facilitates the browning or searing of ingredients such as beef or any plant-based meat, thus adding an authentic roasted flavor to your product. And thanks to the COOK-IT’s contour scrapers nothing sticks or burns. Let’s discuss your recipe for success!

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Stephan COOK-IT

12.05.21 - the perfect match

The Terlet CuliFlex and the FrymaKoruma MaxxD make the perfect team. Whether you want to produce low-fat mayonnaise by using them both together or increase your sauce production flexibility by letting them run parallel- they’re a match made in heaven! Want to know more? Visit our virtual showroom & sign up for an upcoming product launch event.

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10.05.21 - It’s show(room) time!

It’s show(room) time! Check out our brand new product innovation, the Terlet CuliFlex, in our virtual showroom! The CuliFlex is a continuous processing module and a true expert in the processing of vegan and low-fat sauces. Explore our fast and efficient continuous line and sign up for an upcoming product launch event. Let’s accelerate your ideas! 

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30.04.21 - white paper: ketchup

Ready for a good read? Download the new white paper on ketchup by Sales Director Thomas Jørgensen and learn more about the ever popular condiment! We know that there's more to #ketchup than just tomato sauce - contact us and we’ll find the right machine for you! 

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19.04.21 - LET'S TALK MUSTARD!

Did you know that temperature has a specific impact on the spiciness of mustard? The higher the production temperature, the more bitter and less spicy the mustard is going to turn out. Over the past decades, our machine solutions have proven to be the ideal technology for gentle and superior #mustard processing. Our mills, deaerators, high shear emulsifier and line concepts provide a wide flexibility to cover your exact needs. 

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14.04.21 - Variety, Capacity or Both?

What’s your goal: variety, capacity or both? Whether you aim at large ketchup production volumes or smaller specialized batches – ProXES can help. While we offer single units for a fast and efficient batch production, we also combine our machines to create cutting-edge continuous and semi-continuous production lines. The ProXES experts will find a turnkey solution for your business – no matter if you want to go big or small.

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09.04.21 - Proxes condiments solutions

Hot or cold production, diced ingredients or smooth emulsions – which unit or processing line proves right for your business depends on different factors. Original ketchup, mustard sauces, BBQ or chili sauces usually require machines that cook the starch for structure building and shelf life. By contrast, the process for emulsified sauces like dressings, dips and cocktail sauces requires starches or hydrocolloids to be incorporated gently into the mix. Whatever your recipe for success: Let’s talk – we’ll find the right machine for you!

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22.01.21 - INTERVIEW: GLOBAL TRENDS ON PROCESSED CHEESE

What is processed cheese and what types are there? How has the global market changed in the last ten years? What are some of the global trends? Read the exclusive interview with Managing Director of ProXES Asia Pacific, Donghui Kim.

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20.01.21 - LOOKING FOR ANALOGUE MOZZARELLA OR BLOCK CHEESE PRODUCTION EQUIPMENT?

From artisan to large scale processed cheese production – ProXES can offer you different setups that meet your individual requirements. Let's get in touch!

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18.01.21 - PROXES WEBINAR: GANACHE

We cordially invite you to our first webinar in the new year! Sign up today to witness the processing of #ganache on our Stephan Universal Machine. As a special treat for you, we have invited Master Confectioner and Chocolatier Alexandre Bourdeaux to join us- don't miss this great opportunity to deepen your knowledge.

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15.01.21 - LET'S TALK PROCESSED CHEESE

Did you know that processed cheese was first produced over 100 years ago? The swiss pioneer Walter Gerber invented the technology to store and preserve cheese using emulsifying salts - processed cheese was born. The product had a by far longer shelf- life under uncooled conditions compared to natural cheese, giving the opportunity to explore overseas markets. Let’s talk and find out about today’s advantages of processed cheese.

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11.01.21 - DID YOU KNOW? UHT SYSTEM EDITION

Did you know that UHT treatment positively effects the shelf life of your product and allows you to minimize or take out preservatives? Using solely pasteurized products may require additional preservatives and requires cooled conditions at all times. The modular Stephan UHT system sterilizes your product by means of direct steam at 145 °C to inactivate all kinds of microorganisms in a safe way.

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17.12.20 - INTERVIEW: GLOBAL TRENDS ON TOOTHPASTE

How has toothpaste consumption & the mar­ket in China changed over the last ten years?  What are some of the global trends on tooth­paste?  What are the main points to take into con­sideration when producing toothpaste? Read the exclusive interview with Sales Manager and expert Alex Fu of ProXES Shanghai.

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14.12.20 - LET’S TALK TOOTHPASTE

Did you know that toothpaste can change its behavior according to stirring and shearing? If toothpaste is stirred, it becomes more liquid. After you stop stirring, it takes a few moments until the toothpaste returns to its original state. This behavior is called thixotrophy and is an important factor in terms of processing. With controlled agitation and shearing, the FrymaKoruma Dinex and VME can easily process a wide range of toothpastes from low viscous gels to high viscous pastes. Let's talk toothpaste!

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11.12.20 - SINGLE UNIT OR TURNKEY SOLUTION?

With our database and combined expertise of nearly 250 years, ProXES supports you to develop the optimum process for your product. We will gladly carry out feasibility studies on your behalf at one of our test facilities.  To find out more, klick on the button.

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09.12.20 - DID YOU KNOW? DINEX & VME EDITION

Did you know that ProXES is one of the leading companies supplying vacuum processing machines for toothpaste production? Our brand FrymaKoruma offers two true toothpaste experts within our portfolio: VME and Dinex. Do you know the differences? To find out more, klick on the button below.

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07.12.20 - WE ARE A PROUND COMPANY MEMBER OF EHEDG

As a company member of the European Hygienic Engineering & Design Group, ProXES is committed to setting highest quality standards based on the EHEDG know-how. The main objective of EHEDG is to promote safe food by improving hygiene technology and design in all areas of food production.

04.12.20 - CARE TO SEE HOW SAUCE BOLOGNESE IS MADE?

Watch our newest application video, staring our all-in-one cooker COOK-IT.  Through gentle mixing, cooking and roasting it creates hearty flavours and exciting textures.

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02.12.20 - INTERVIEW: GLOBAL TRENDS ON STEWS, SOUPS & SAUCES

How has the global market for ready-to-eat meals changed in the last 10 years? What are some of the global trends? How did ProXES react to these trends and what processing solutions does it offer?
An interview with Director of Commercial Sales, Mickaël Mazzella of ProXES France.

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30.11.20 - LET’S TALK STEWS, SOUPS & SAUCES

Did you know that a shorter cooking time preserves the healthy ingredients, vitamins and color of your products as much as possible? ProXES supplies you with the know-how and machines for a successful production of soups, stews and sauces. Let´s make your business future proof.

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27.11.20 - THE PERFECT SOLUTION FOR STEWS, SOUPS & SAUCES?

Did you know that the Stephan Vacutherm System is perfect for hot sauce production? Traditional homestyle cooking, clean lable recipes or alternative starch recipes- no problem for the Stephan Vacutherm!

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