24 Nov 2018
Why? Because this really is the best solution for the HoReCa sector, which is a target group for our operations. Assuming, of course, that restaurateurs and chefs want to serve products of unchanged colour, taste, flexibility, and nutritional value. One may say that it is always the best to serve only fresh products, possibly, straight from a meadow… And such person will, of course, be right, but the reality of the food serving sector is different, and so food must be frozen. However, it is important to do it professionally! Unfortunately, usually, freezing means that excess products at facilities are put into a freezer. However, after defrosting it turns out that the same product does not look the same any more… It is a fact well known to every cook, whether professional, or cooking at home. Therefore, at Perino we have become specialists in deep freezing of pasta fresca – fresh pastas and other products from pasta dough. The roots of our company stayed in Italy, and we draw on best standards from there. We manufacture in a way ensuring that our pastas after defrosting look and taste exactly the same, as if they were not subjected to this process. All year round!
OK…, time for more details Why are we ‘better at freezing’? We use the cutting-edge technology aiming at maximum preservation of sensory properties and nutritional value of our products. It is an alternative to using preservatives or other less efficient methods. This is so-called ‘deep freezing’, which does not affect food parameters in any way. And we want to clearly emphasise here that this method can only be used when only natural ingredients are used for production! That is, such as we use. During traditional freezing, relatively large ice crystals form on the product surface, which, unfortunately, damage its structure. Therefore, after defrosting the product does not look the same, and also loses its nutritional value. Deep freezing is performed much faster, by a shock method, and ice crystals are small. They adapt to the product cells and do not damage the tissue. So by rapidly reducing the temperature of our pastas, we ensure that they will be exactly the same before freezing and after defrosting. They will be fresh.
Let’s take a look at our pasta fresca products from restaurateurs and chefs’ point of view. What are the benefits (of course, apart from exceptional taste, the highest quality, and the extensive range) of buying fresh deep-frozen products from Perino?