Desserts and puddingsThe quality, taste and texture of ready made desserts and puddings is easily spoiled if the product has microbial contamination.
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Soups and SaucesMicrobial contaminations can influence the taste of soups and sauces negatively, which increases the need for test methods.
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Non Dairy Creams and SaucesWith the increased production of substitute milk products without saturated fats, the need for rapid test results confirming the quality of the products is high.
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WinesThe Promicol system is used to check the microbial status in a wide range of wines.
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BeerSterile and pasteurised beers are routinely monitored after production for the presence of microorganisms.
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Applications

The quality of your product depends on excellent raw materials and production standards.

Spoilage organisms have a significant economic impact on manufacturers of many types of products. The texture and taste of a product is influenced by the presence of microorganisms, these microbes can cause products to deteriorate in storage or on the shop shelves.

The Promicol system helps you to confirm your quality standards and keep them under control. 

Promicol
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