BASIC SAUCES

CURRENT COOKING CHALLENGES

A large number of ingredients

The instability of the quality of each ingredient leads to the instability of the quality of the sauce

Human factor

Staff errors lead to instability in the taste and quality of the sauce

Waste of time

The cooking process takes a long time

HOW OUR PRODUCTS SOLVED THEM

Manufacturability

- The product does not exfoliate after cooking, no film is formed.

- Suitable for vacuuming.

- Retains structure after defrosting.

- Withstands high temperatures.

- Withstands the addition of alcohol.

- Hydration in cold water (no boiling required).

- Pasteurization.

Stability

Always the same quality sauce.

High profitability

The product provides a reduction in cost and preparation costs.

RANGE

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