QUALITY
Very strong emphasis on production quality
AB “Actas” is one of the largest vinegar-product manufacturers in the Baltic States. We aim to be a leader in the vinegar products production and distribution market, and to continuously improve the culture of food safety and food safety standards. Throughout the entire production cycle, we adhere to the IFS quality system standards. We deliver a final product to the market that meets consumer expectations, and commit to taking into account not only business aspects, but also social and environmental considerations.
Nature is unique
We continuously improve and modernize production processes and our own knowledge. We use only raw materials that meet all quality requirements. Vinegar is produced in our company using two fermentation methods.
Traditional Fermentation Process
The "traditional" fermentation process involves fermenting ethyl alcohol in fermenters filled with beech wood shavings. Acetic acid bacteria adhere to these shavings and use oxygen to oxidize the alcohol into acetic acid, producing vinegar.
Deep Fermentation Process
The "deep" fermentation method is currently the most advanced vinegar fermentation technique. It utilizes a powerful aeration system that evenly and continuously distributes oxygen throughout the fermenter, allowing acetic acid bacteria to form within the liquid. This method enables significantly higher fermentation efficiency and a much greater acetic acid concentration, up to 20%.
