Corporate information of TERRA Food-Tech® by RAYPA autoclaves.
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, …
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 need assistance or technical support to prepare your preserves? Would you like to have an expert team at your disposal to advise you …
Advice and technical support for the preparation of your preserves 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 …
The objective of the sterilization of food packed in hermetic containers is the destruction of all bacteria, including their spores, without significantly altering the organoleptic …
Why is the sterilization of canned food important? Read More »
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