Description and characteristics of the vertical TERRA Food-Tech® autoclave for entrepreneurs and PIMES specialized in the production of packaged foods and canned food.
Luca Marchini’s name is synonymous with Italian haute cuisine. This chef, born in Tuscany in 1971 but living in Modena since the age of seventeen, …
Given the current situation, restaurateurs, cooks and chefs are looking for new opportunities that allow them to continue with their business without dying in the …
Shared food workshops allow local producers to have a workshop with professional machinery without the need to incur in an initial investment, accompanied with professional …
Shared food workshops: an opportunity to launch new artisan products for local producers Read More »
Do you know what Fo and Po values are? Do you know what values to apply for the pasteurization or sterilization of your preserves? At …
All Fo and Po values to sterilize and pasteurize any food product Read More »
Nowadays, Spain is one of the main producers of preserves in the world, where the variety of canned foods ranges from fruits to meats, seafood …
The European quality policy recognizes and protects, through labeling, the safety during the production, transformation and distribution of food. Some of the certifications such as …
Unlike pasteurization, the sterilization process seeks the elimination of all microorganisms, pathogenic or not, that reside in fresh foods and cause their decomposition, by treatment …
What is the difference between sterilization and pasteurization? Read More »
Pasteurization allows the elimination of microorganisms that cause food adulteration. It is a thermal treatment to reduce the microbiological load of liquids and solids, controlling …
In order to produce canned food – vegetable or animal – under good safety conditions that can be kept at room temperature, they need to …
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