Advantages of Ready to Use Ingredients
Our Ready to Use ingredients offer a cutting-edge solution for culinary professionals, revolutionizing the way you approach food preparation.
Direct product cost
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Up to 50% of the weight can be lost during cooking
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Microbiological risk
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Infrastructure and labor are necessary for processing
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Frozen storage is required
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Ice constitutes 10% - 30% of the total weight
Logistic
and Handling
IQF ingredients take up more storage space due to their frozen nature, whereas cooked onions take up less space.
This can be advantageous if you have limited storage space in your facilities.
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Moving the IQF need keep all the time the cold chain.
Compared with Onion Solution +
With aseptic packing, refrigeration is no longer necessary. 18 months shelf stable you need up to 50% less space.
Food Safety
There are numerous benefits to using aseptic onions in cooking and food processing.
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There shall be no intermediate micro tests or quarantines required prior to entering production.
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Maximum safety and hygiene due to being free from harmful bacteria or contaminants.
Production
Choosing aseptic ingredients over IQF onions for prepared ready meals can lead to significant cost savings. It's important to keep the following factors in mind:
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Time: aseptic ingredients in advance saves time and effort, making cooking more efficient. Adding them towards the end further reduces preparation time and energy consumption.
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Cold down the preparation: To achieve the best outcome, it is advisable to incorporate the onion in the concluding stages of the cooking procedure to decrease the heat of the ultimate dish.
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Consistent flavor and texture: Freezing ingredients with the IQF method can reduce flavor and alter appearance due to potential cell damage and ice mixing with their juices.
Aseptic Ingredients are a superior choice for food production, offering significant cost savings and numerous benefits over IQF ingredients.
Compared to IQF ingredients, aseptic ingredients require less storage space, do not need a cold chain, and have a longer shelf life. They maintain a consistent flavor and texture, while IQF onions may lose flavor and suffer from altered appearance due to freezing. By incorporating cooked onions in the concluding stages of cooking, preparation time and energy consumption can be reduced. In summary, opting for cooked onions can enhance efficiency, safety, and cost-effectiveness in food production.