Gyro (food) fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros
German Institute of Food Technologies safe for the consumer. Main areas of focus are quality management, chemical- and microbiological analysis. Although the food producer alone carries the responsibility for the production of safe food and the implementation of the necessary measures, the DIL can support food producers through quality controls and seminars about hygiene management. The Center of Food Physics (ZLP) is the latest business division of the DIL ; it started operation in mid-2011. On behalf of its customers, the ZLP investigates the relationship between structure and function and transfers its findings on structure formation mechanisms into process technology. The scale-up of technical and