Kitchen Guide
Portioning a Block Product: Thawing, Cutting and Waste
The logic of the block format, controlled thawing, cutting methods, four sources of waste, portion standards, records and storage.
6 min read
Topics
Blog
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
872 articles
Latest Posts
- Kitchen Guide
Arranging Frozen Börek Correctly on the Tray
The steam balance while börek bakes, spacing, tray choice, whether to thaw, egg wash, oven position, cutting and service.
5 min read
- Kitchen Guide
Slicer Blade Care and the End-of-Day Strip-Down
How a blade dulls, sharpening frequency and method, removable parts, the cleaning order, drying, reassembly checks and safety.
5 min read
- Kitchen Guide
Deciding When to Change Your Fryer Oil
How oil degrades, the colour, smoke point and foam indicators, a filtering routine, the effect of product type, cost and record keeping.
5 min read
- Kitchen Guide
Frozen Dough in a Café Morning: An Hour-by-Hour Plan
The time each frozen dough needs, the countdown set the night before, prover temperature, splitting batches, recovering delays and closing.
5 min read
- Smoked Meats & Delicatessen
What Is Spanish Salami? A Local Reading of Chorizo
The origins of chorizo, the defining role of paprika, the change of meat in local versions, fermentation, drying, uses, nutrition and storage.
6 min read
- Frozen Bakery & Patisserie
Chocolate Profiterole Slice: Two Classics Combined
The structure of choux pastry, the moisture problem, timing the filling, layering, frozen production, slicing, nutrition and storage.
6 min read
- Freeze-Drying & Fruit Snacks
Fig: A Natural Sweetness Built on Fibre
The fibre profile of fig, what the seeds contribute, how it behaves in freeze-drying, calcium, glycaemic effect, uses, nutrition and storage.
5 min read
- Smoked Meats & Delicatessen
Pastırma Without the Çemen: An Alternative
The function of çemen, the effect of removing it, the change in shelf life, aroma, which cuts get treated, service, nutrition and storage.
5 min read