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Cold Osmosis. “Blood Orange”

February 18, 2014 Español  

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” with cava, accelerating the exchange of flavors by using vacuum to obtain spectacular results in both taste and texture, as you can perceive the cava bubbles within the orange.


This process can be carried out in liquid or solid form. Furthermore, this technique also allows you to make tea of different flavors, both salty or sweet, making you reduce the waiting time by almost 50% (depends on the product).

This technique allows you to accelerate the processing of seasoning or smoking the food.

A nice and tasty example of the different uses of the vacuum packing machine in the gastronomy.

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