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
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
- 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).
Always the same quality sauce.
The product provides a reduction in cost and preparation costs.