Blanching

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Blanch food, vegetables, meat, fish. Few minutes, many advantages

Blanching, is a process in which a food, usually fruit or vegetables, is immersed in boiling water for a short period of time and then quickly cooled to stop cooking. The main purpose is to inactivate the enzymes that cause browning to stabilise the product and preserve its organoleptic characteristics.
BBlanching also allows the elimination of the air present in vegetables and is also used as a pre-treatment before freezing, drying or canning them, improving their consistency and reducing oxidation. Blanching is also used for peeling vegetables and nuts. Other advantages of blanching include the removal of pesticide residues, the reduction of microbial load, the elimination of any pests and their eggs.

Preparations: blanching of vegetables.

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