Sous Vide Crème Anglaise
The festive season is once again upon us, and Crème Anglaise is usually found in many of the sweet Christmas delicacies you know and love.
What is Fresh?
Here at Regethermic, we constantly see the battle between food manufacturers and retailers in relation to Fresh versus Product Shelf Life.
What is HACCP?
A Hazard Analysis & Critical Control Point Plan (HACCP) is a management system which identifies and manages food safety risks.
New Generation Cook Tank / Tumble Chiller
Regethermic is proud to launch the new generation combination Cook Tank/Tumble ChillerFeaturesTumble chilling up to 650kg of product in bags
Full 304 stainless steel construction
New control system with 7” touch screen +...
Change of State
An understanding of the parameters influencing transformation of a state of food through thermal processing allows us to control not only the overall taste of a product but also the...
Conquering Food Pathogen’s - Know The Enemy
The shelf life of a food product is determined by how well one can restrict the growth of Spoilage Microorganisms.
Structuring a Production Schedule
A solid production schedule is the foundation of any Extended Shelf Life Production Kitchen. It involves maximising the facility’s capacity whilst minimising costs.
Commercial Sous Vide "Under Pressure"
Commercial Sous vide “under vacuum”The commercial advantages of the utilisation of Sous vide as a production method are numerous, the process can improve yield retention, shelf life, tenderness and flavour...
Hofex 2019 starts Tuesday
Come and meet Regethermic, the international specialists delivering cook chill and extended shelf life systems and equipment to revolutionise production schedules and quality at the Hofex show in Hong Kong in May 2019. This year our stand features the impressive Regethermic mobile pump fill station in conjunction with the Dieta Mixer kettle. We look forward to meeting you at the show stand 1E-726.
The world of flexible packaging
As we move into a world where we see more flexible food packaging replacing traditional glass and metal options, we need to become more aware of how the structure of the packaging will impact the shelf life of food.