AB "Actas" is one of the largest vinegar product manufacturers in the Baltic countries. Our goal is to lead in the production and distribution of vinegar products while continuously enhancing our food safety culture and standards. We adhere to the IFS quality system standards throughout the entire production cycle, ensuring that our final product meets consumer expectations. Our commitment extends beyond business; we also prioritize social and environmental considerations.
Certificates:
We are constantly improving and modernising our production processes and knowledge. Only raw materials that meet all quality requirements are used.
Vinegar is produced on-site using two fermentation methods: The first is a traditional fermentation process in which the fermentation of ethyl alcohol takes place in fermenters filled with beechwood chips to which acetic acid bacteria attach themselves. Using oxygen, these bacteria ferment ethyl alcohol into vinegar.
The second is the “deep” method, which is the most modern option for vinegar fermentation today. It uses a powerful aeration system to distribute oxygen evenly and continuously through the fermenter, thus allowing vinegar bacteria to form in the liquid. This method allows us to achieve much higher fermentation efficiency and a much higher acetic acid concentration of 20%.