A user asked us the following question in the Ask the Chef section. โ€œIs it possible to make broths and stocks with vacuum packaging?โ€ This is how Enrique Fleischmann, our corporate chef, answered: โ€œWith the vacuum technique you can achieve very good broths, essences and consommรฉs. For example, you can make a vegetable stock like this: put roasted vegetables

๐•๐š๐œ๐ฎ๐ฎ๐ฆ ๐’๐ž๐š๐ฅ๐ž๐ซ๐ฌ ๐š๐ง๐ ๐“๐ก๐ž๐ข๐ซ ๐€๐ฉ๐ฉ๐ฅ๐ข๐œ๐š๐ญ๐ข๐จ๐ง ๐ข๐ง ๐’๐จ๐ฎ๐ฌ-๐ฏ๐ข๐๐ž ๐‚๐จ๐จ๐ค๐ข๐ง๐  ๐“๐ž๐œ๐ก๐ง๐ข๐ช๐ฎ๐ž

๐‘‡โ„Ž๐‘’ ๐‘–๐‘›๐‘๐‘Ÿ๐‘’๐‘Ž๐‘ ๐‘–๐‘›๐‘” ๐‘›๐‘ข๐‘š๐‘๐‘’๐‘Ÿ ๐‘œ๐‘“ ๐‘๐‘’๐‘œ๐‘๐‘™๐‘’ ๐‘–๐‘  ๐‘ ๐‘ก๐‘–๐‘๐‘˜๐‘–๐‘›๐‘” ๐‘ก๐‘œ ๐‘Ž โ„Ž๐‘’๐‘Ž๐‘™๐‘กโ„Ž๐‘ฆ ๐‘™๐‘–๐‘“๐‘’๐‘ ๐‘ก๐‘ฆ๐‘™๐‘’. ๐‘†๐‘ก๐‘Ž๐‘›๐‘‘๐‘Ž๐‘Ÿ๐‘‘ ๐‘๐‘œ๐‘œ๐‘˜๐‘–๐‘›๐‘” ๐‘š๐‘’๐‘กโ„Ž๐‘œ๐‘‘๐‘  ๐‘Ž๐‘Ÿ๐‘’๐‘›โ€™๐‘ก ๐‘Ž๐‘™๐‘ค๐‘Ž๐‘ฆ๐‘  ๐‘ ๐‘ข๐‘–๐‘ก๐‘Ž๐‘๐‘™๐‘’ ๐‘“๐‘œ๐‘Ÿ ๐‘กโ„Ž๐‘’๐‘š. ๐ด๐‘๐‘๐‘œ๐‘Ÿ๐‘‘๐‘–๐‘›๐‘”๐‘™๐‘ฆ, ๐‘›๐‘’๐‘ค ๐‘๐‘ข๐‘™๐‘–๐‘›๐‘Ž๐‘Ÿ๐‘ฆ ๐‘ก๐‘’๐‘โ„Ž๐‘›๐‘–๐‘ž๐‘ข๐‘’๐‘  ๐‘Ž๐‘Ÿ๐‘’ ๐‘–๐‘›๐‘ก๐‘Ÿ๐‘œ๐‘‘๐‘ข๐‘๐‘’๐‘‘ ๐‘Ž๐‘  “๐‘ ๐‘œ๐‘ข๐‘ ๐‘ฃ๐‘–๐‘‘๐‘’ ๐‘๐‘œ๐‘œ๐‘˜๐‘–๐‘›๐‘”” ๐‘“๐‘œ๐‘Ÿ ๐‘๐‘œ๐‘œ๐‘˜๐‘–๐‘›๐‘” ๐‘‘๐‘’๐‘™๐‘–๐‘๐‘–๐‘œ๐‘ข๐‘  ๐‘Ž๐‘›๐‘‘ โ„Ž๐‘’๐‘Ž๐‘™๐‘กโ„Ž๐‘ฆ ๐‘“๐‘œ๐‘œ๐‘‘. Sammic SU-316 Vacuum Packing Machine – Perfect for sealing food plastic into plastic bags for easy storage in fridges / freezers.

Standardise your recipes with the cutter programmes

Continuing with the theme of standardisation in the kitchen and after presenting the Force Control System of the Ultra vegetable preparation machines, we now want to talk about cutters Ultra cutters-emulsifiers. These machines, thanks to the brushless motor, come with a range of features and benefits that have facilitated and improved the work of the end user. However, among

Regeneration of food by sous vide

Regeneration of food is a process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged food in the most delicate way. Regeneration of vacuum packed products, previously cooked and chilled, contribute to the hoteliers and restaurateurs with great advantages: better organization of production and lower waste, greater flexibility

Blast chillers: what are they and what are their advantages?

Blast chilling is a method of cooling food quickly to a low temperature so it is safe from bacterial growth. Blast chillers allow the change of food temperature, to a core temperature,  from +70ยบC/80ยบC to 3ยบC  in less than 90 minutes and keep the product temperature between 0ยบC and +5ยบC, depending on the maintenance temperature programmed. Quick cooling prevents food dehydration due