Haylage is simply forage that is baled at a higher moisture content than dry hay and then stored in a sealed plastic wrap. Because of the high moisture level and air-tight environment, the forage ferments and is preserved by acid production during fermentation.ow is Haylage Made? The forage is cut as if for hay-making but is baled at 50 â 60 percent moisture rather than at 18 â 20 percent moisture. Baling at the proper moisture content is the single most important variable.
Sauter AG. Fr. Sauter AG is a Swiss based Corporate group, internationally active in building automation and system integration, with headquarters in Basel. It operates from its head office under the name of Fr. Sauter AG. The group employs around 2300 people and generated sales of CHF 406.6 million in 2014.
PavÃ© cooking information, facts and recipes. A French term most often used in reference to a square or rectangular-shaped serving of food. The term pavÃ© translates into a word that means cobblestone or a similar square and rectangular-shaped item. Thus, the term is often used to describe a sweet or bland cold mousse that includes meat, poultry or fish cut into the rectangular or square shapes for individual servings. The mousse is coated with a covering of aspic, which is PavÃ© may be used to describe small rectangular blocks of cheese, such as PavÃ© Blesois or PavÃ© de Chirac. And, this term can also refer to a rectangular-shaped, frosted and layered sponge cake dessert filled with sweet ingredients.