Among the segments that make the most use of shredded proteins, such as shredded chicken or shredded sun-dried meat, one that stands out is the pastry industry. Undoubtedly, shredded products are among the main inputs for this sector. Therefore, the production and use of these inputs will have an impact on the success of the […]
When it comes to preparing food, especially with the aim of maximum nutrient retention and minimizing weight loss, the cooking technique you choose can make all the difference. The sous vide method, a French technique meaning “under vacuum”, is popular for its ability to cook food evenly and precisely. But how does it compare to […]
A popular way to include protein in the diet is through the consumption of shredded meats, which can be prepared in various ways and come from different animal sources. In this article, we will explore the nutritional information of various shredded proteins, including chicken breast, beef ribs, sun-dried meat, pork loin, jerky and cod. Please […]
Our TC range of professional thermocirculators for sous vide takes another step forward in the market with the implementation of the C.A.N system – a novelty that will offer much greater safety and efficiency in the use of our equipment. C.A.N system The C.A.N (Automatic Water Level Control) system introduces a highly desirable feature into […]
When it comes to optimizing the industrial kitchen, efficiency is the watchword. This is where meat and chicken shredders come in, revolutionizing the way professional kitchens handle large volumes of shredded proteins. The capacity and speed of these machines are not just technical characteristics; they are fundamental to the productivity, quality and ultimately the success […]
The culinary world is full of techniques that, when combined, can create memorable gastronomic experiences. One of the most exciting and perhaps surprising combinations is that of sous vide and barbecue. This fusion of a modern technique with an ancient culinary tradition offers the best of both worlds – the precision and tenderness of sous […]
