The same consideration applies for lots of foods and beverages: either you produce them on an industrial scale, as cost-efficiently as possible and within a minimised timeframe, or you allow them the requisite time to mater. The Chinese soy sauce producer Heshan Donggu Flavoring & Food Co has opted for the second of these variants, using the traditional fermentation technology. The company has decided to stick to the time-honoured Chinese mode of production for soy sauces, with a maturation time of more than four months. When it comes to bottling them, however, the company opted for high-tech kit. With two new wet ends from Krones, the company has now for the first time advanced into a comparatively high output class for sauces of 24,000 bottles per hour.
