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VII
season and processed within 24 hours.
Then enters the production cycle,
which includes: calibration, a series
of washes, the process of blanching
and subsequently a real steaming. The
final stage is the freezing and storage.
Today we can boast establishments who
only work on a particular technology
product, for example we have a factory
in Portugal can produce only grilled
vegetables, with a very high level
of expertise in both agronomic and
industrial.”
WASTE RESET. An important paper that
the frozen vegetable plays in professional
kitchens is the absence gap, which as is
well known in the fresh product always
plays a significant role in the final
calculation of the food cost. Lambertini
says: “One of the most obvious plus
of frozen vegetables is that they are
already washed, clean and ready to
use, so anything that you buy can be
consumed. Not enough. Usable at any
time, the frozen vegetables are also a
great product to “rescue”: in the case
of restaurants, for example, the arrival
of an unexpected number of customers
can be tackled without problems if you
keep some stock of packaging frozen in
freezer. It is also important to remember
that in recent years, research and
innovation in this field have improved
exponentially the yield and the service
content of the products. In a mix of
frozen today are found, for example,
products blanched and processed by
methods very different, think of the
presence in the same packaging of
cereals and vegetables, which once
found in the kitchen have a perfect
yield.”
The constant refinement of production
techniques, which involved all the
major players in this market: “For
some years - confirms Cerati from
Bonduelle - propose to the market a
range of products precooked steam and
subsequently frozen products” Minute
“that do not have a drop weight since
then the cooking process has already
happened in our factory ensuring
speed only in preparation and optimal
performance of the product.”
For its part, Marta Rondoni on this
delicate aspect specifies: “The frozen
vegetables are very stable and therefore
not subject to any weight loss and having
already been deprived of processing
waste are in all respects ready for use.
Also a process with high added value
such as the blanching allows us to offer a
product that inhibits the enzyme system,
is stable both in terms of nutritional and