New technologies

New technologies

1. packaging and development

2. New methods of manufacture

   • used by fine dining restaurants, fast food restaurants, restaurant chains, hospitals and school departments.
     • provide a high degree of quality and fresh cooked taste.
   • 1. Selection of raw materials 2. Storage of raw materials 3. Preparation 4. Cooking 5. Portioning if needed 6. Blast Chilling 7. Storage of chilled foods 8. Distribution of chilled foods (if applicable) 9. Reheating of food 10. Service

3. new ingredients

   • modified starch
     • Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.