Conserve food naturally is not as easy as appear when it’s time to do it at home. Many housewives think conserve food process will be expensive in that case they prefer to buy food conserve in the traditional way for prolonged the life of the product but Are you earn the benefits needs for your family?

The Vacuum packing is one of the most convenient inside the foodstuff industry, but that does not mean it could apply this method for the housewives and not harm their economy.

Conserve foodstuff and the flavor for more time at the home, Today thanks to the technology of vacuum machines design for domestic purpose. General these machines function call External Aspiration which doesn’t need maintenance, which makes more easy operation and cleaning process.

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The food industry is one of the most claimants, so is so important all the sector are involved and focus to offer their consumers quality and security on the product. For Hotels, Restaurants and Catering are essential to promote new management techniques will be satisfactory for the client as like the industry.

They had preferred the High Vacuum Packing in H.O.R.E.C.A  industry, for the innumerable advantage, could offer:

• Safe of raw material
• Better organization of warehouse
• Prolong the life of the food
• Keep food quality and flavor
• Avoid freeze burns
• Improve the marinade process
• Simplify logistic, distribution, and service.

Also, it’s possible to enjoy seasonal food, let us be more conscious of food resources and reduces cost.

Top Line of Besser Vacuum machines and the other accessories of High Vacuum can offer a better solutions accord your needs. Do not lose the benefits for your sector business.

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A new technique for food conservation amplifies to resolve the problem of bacterial development and food wastage. This conservation method is the predilection for industries are inner industries belong to H.O.R.E.C.A (Hotel, Restaurant, and Catering) nevertheless High Vacuum Characteristics allow enjoying the benefits into the house or other food industry.

Security and quality are possible now in your nourishment, this method does not allow bacterial presences just need to extract oxygen contained in the bag, also prolong conservation time which is different as normal conservation into the fridge. The time depends on the kind of food, in the case of rice, pasta, and coffee time for conservation is around 1 year.

Benefits for Vacuum nourishment.

• Possible vacuum pack diversity of food
• No more wastage food
• Optimize organization and ration food
• Improve storage capacity with a healthy and secure way
• Keep nutrimental qualities

Equipment, bags, and accessories for Vacuum and Packing distributed for Besser Vacuum America have the highest qualifications for providing security and innovation for use in the home or in the food industry.

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Well, being and nutritional innovation are the most important characteristics of Sous Vide Cooking which allows keeping the organoleptic food properties meanwhile are cooking inside Cook and Chill Besser Vacuum Bag.

Fabric with a film proves under most qualified and high technologies and methods for resisting the higher temperatures around +121 °C or -40°C. All these allow taking packing high vacuum frostbite to Sous Vide, let conserve flavor and nutritional properties’ food, at the same time we manage time and avoid bad fattiness.

Security and quality benefits for the food:

• Conserve flavor and nutritional values of food
• Reduce Product shrinkage
• Save time, only prepare the need portion
• Cook Healthy without fattiness.

The principal use of Besser Vacuum Cook and Chill bag is in a supermarket, Food supply for High Vacuum or just for frostbite conserve of vegetables and proteins into restaurants, also is very useful for Profesional Kitchen,  improve in the Sous Vide Cook.

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• 1.2kg potatoes
• 1 l of water
• 2.5g baking soda
• Oil for fried
• Salt and pepper as needed

Preparation:

Preheat Joule to 194 °F / 90 °C, Sort and peel potatoes, Use this simple technique to find potatoes ideal for frying. Cut potatoes and Submerge in water to keep them from browning. Make brine Combine water, salt, glucose syrup, and baking soda to prepare a brine. Package fries with an equal weight of brine. Vacuum-seal bag or hang open edge over the side and clip in place. Space fries in one even layer within the sealed bag. Cook fries sous vide until very tender, about 15 minutes. This ensures that the insides will be light and fluffy after frying. Gently remove fries from the bag. Lay them on a wire rack, not touching each other, to cool them and let their surfaces dry.

Fill a large pot about halfway with oil and heat to 266 °F / 130 °C. Heat a large pot of oil to 374 °F / 190 °C. Fry for about 1 minute 45 seconds, or until the surface appears golden brown and bubbles streaming from the fries slow to a trickle, which indicates that the crust is dry and crisp. Season and serve.

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