Posted in : "2023 - June"

• 

  Low temperature cooking “SOUS-VIDE”

  Posted in: Professional catering advice

  515 Views

  Among the innovative and healthy cooking methods, "sous vide" cooking or vacuum cooking certainly proves itself.It is a method which, although historically dates back to the nineteenth century, has become more widespread in the last few years and is distinguished by the use of special plastic bags, inside which to prepare the food with any condiments.

  Read more
• 

  What are leavening cells and what are they for?

  Posted in: Professional catering advice

  560 Views

  Among the appliances needed in every pastry shop and bakery are leavening cells. What is it about? It's very simple: they are structures that favor the leavening of sourdough-based baked products, maintaining the optimal temperature for as long as necessary.

  Read more
• 

  Buffet displays for restaurant halls

  Posted in: Professional catering advice

  511 Views

  We aim to meet the needs of professionals in the catering sector by offering a wide range of specific products. The articles presented are functional and of high quality and the prices are highly competitive.

  Read more
• 

  The use of the sterilizer in the butcher shop

  Posted in: Professional catering advice

  506 Views

  In the butcher's shop, the sterilizer is a fundamental element, given the intense use of knives. This particular tool is dedicated to the deep disinfection of knives, the blades of which must be totally sterile and free of dangerous organic residues, which can favor the presence of bacteria, microbes and other pathogens. These knife sterilizers are still little used in the catering sector, although they are very valid. Recommended for corporate catering, they are an essential tool in butchers

  Read more
• 

  Allergens: The note from the Ministry of Health brings together restaurant managers and customers

  Posted in: Curiosità

  447 Views

  In February 2015, the Italian Ministry of Health issued a note whose objective was to bring professional operators and customers together. Ultimately, information about the possible presence of allergens in the menu must be written, but the operator is free to decide where.

  Read more
• 

  Equipment for a professional kitchen

  Posted in: Professional catering advice

  397 Views

  The equipment and furnishings of a professional kitchen depend on the type of service to be offered. A steakhouse will need electric ovens, fry tops, and meat processing equipment, a pizza parlor will need wood-burning ovens and mixers, a traditional restaurant a stovetop with many burners, and so on.

  Read more