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.
Meet Regethermic @ Hofex 2019
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 ion May 2019 (registration below).
Available options for the rapid chilling of food
"If you can't chill it then you can't cook it" was the saying I distinctly remember when I began working as a production chef many years ago.
Considerations when rethermalising food
When it comes to the rethermalisation of food in plated and bulk formats - whether in a hospital, aged care facility, conference centre or hotel - there are various considerations to factor in:
The Process of Pasteurisation
Thermal pasteurisation is a balance of the correct temperature combined with the appropriate time, used with the appropriate packaging material to provide the desired results.
Consideration of the following points needs to be given when assessing the suitability of this process...