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Low-temperature boiled egg with pea puree recipe
In this recipe, our friends Elisha Ben-Haim and Ruth Selby prepare a low temperature boiled egg with pea puree. This recipe has been prepared using Sammic equipment: Sous […]
Read moreRegeneration of food by sous vide
Regeneration of food is a process aimed to maintain the quality of food, trying to raise to natural temperature the blast chilled, frozen or quickly packaged […]
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Transparencies of vegetables or fruits by vacuum
A few weeks ago we brought you a video which showed how to obtain transparencies of fruits or vegetables by applying vacuum using our commercial vacuum […]
Read moreVacuum packing: the basics, now in video
In our market it is not only experts, but also customers who are only just discovering the possibilities of vacuum packing technology. For this type of […]
Read moreTransparency by vacuum: Apple Amber
Today we show you a cutting-edge technique to obtain transparencies of fruits and apples by using our Vacuum Packing Machine. This technique shows another use for […]
Read moreCold Osmosis. “Blood Orange”
Using the vacuum packing machines, we can accelerate the exchange of flavors and colors. In the following video we show you how to prepare “Blood Oranges” […]
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