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process with blast chillers rapid and / or
other systems even more efficient. If we
apply this example to a food, it is well
understood that the ro-vina freezing
the food and of course later when
defrosted. In more scientific terms, with
deep-freezing the speed of the process
allows for very small ice crystals within
the cell tissue that does not damage
the structure of the food. With the
process of freezing, however, within
the product are formed ice crystals of
higher dimensions, which break the
cells. When the product thaws, there is
leakage of liquid, with the result of loss
of principles nutrients and decrease of
the organoleptic quality (Doc Orogel).
WHO WANTS TO FREEZE A FOOD,
with less risk, faster, better result,
must be aware that the results-to is not
the best. If we want to freeze, sauces,
broths, soups, creams, council put them
in freezer bags for classical, filling in
half, close and flatten. Place them lying
on a metal panel (preferably stainless
steel), and put in the freezer-with.
In doing so the freezing process will
definitely lower than the classic bag full
and cluttered. Another way to broths
and / or gravies, sauces etc. is to place
them in the containers to make the
ice cubes, thus obtaining “pa-peared”
of food. If we want to keep instead of
fresh garden vegetables (potatoes, peas,
beans, green beans, fennel etc.), The
advice is to boil them in salted water for
a few minutes, then once cold place in
bags, as described above-to, flatten and
freeze on the metal panel, as described
above.
If we are in a restaurant, bakery, or
in a professional environment where
you manipulate, use, transforms food
for others, it is only right to use a blast
chiller, in order to speed up the system
freezing. It follows a higher quality, an
optimal structure of the product, which,
when brought to room temperature, is
in excellent condition. Now there are
small blast chillers that can help you
preserve in excellent condition cooked
food, raw food, fresh pastas even
stuffed, etc. and get excellent results for
confectionery products, such as frozen
desserts, sundaes, ice cream etc.
Of course it is the duty of everyone,
do things properly, follow the rules of
hygiene, and offer products that have
followed a correct process of freezing.
What’s an example of this? It would be a
classic parfait in restaurants. Well when
a semifreddo dips the spoon should
have a creamy, soft, sense “needles”
or ice crystals, synonymous mal
congealment. Beware though that the
softness of a semifreddo, has nothing to
do with the rapid freezing or not: in that
case we speak of errors balancing sugar,
egg foams, fats etc.
At page 38
Reservations,
getting save with
smartphones’ app
Spreads the use of apps and sites
to book a table at the restaurant.
This is a change in habits driven by
smartphone that can no longer be
underestimated by restaurateurs since
the benefits are many.
By Anna Muzio
Once upon a time the book of
reservations, ragged, full of erasures,
which went to inquire of every phone
call and request a booking. At the risk
of making mistakes, forget to mark the
phone number, or, worse, refuse a table
booked for then ascertain that Mr. Rossi
at eight in the evening would not show
up at all, with double damage to the
restaurant.
Today everything is changing, thanks
to a device that has entered our lives
and changed many of our habits, the
smartphone, and the sites and App
to book, that are coming from the
“ghetto” of the 30’s super technological
to get into habits of bands customers
increasingly large. About the test is
so comfortable that it leaves them
more. “It’s a business that in the last
six months for us has grown by 12
times, only in December we booked 14
thousand restaurants covered in 2400,
and now more than half of the bookings
come from smartphones,” says Simone
Tomaello, For 2Night that “signature” the
app MiSiedo.
CUSTOMER SIDE, the use of the online
booking service, via PC, tablet or
smartphone that allows you to avoid
waiting on the phone numbers and
busy, especially in the evenings “hot” as
the Saturday night, and in the absence
of a table, immediately find another
restaurant in the area.
Side restorative benefits to be
inserted in these applications are
different. Beginning with the internal
management. Reservations are in fact
collected via iPad or PC. As telephone
are inserted manually. If the application
is linked with the management program
of the case, then, has automatically
and in real time the number of seats