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Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
13 articles
How vegetables behave in an emulsion, the water balance problem, pre-treatment, choosing the vegetables, colour retention, lighter positioning, nutrition and storage.
5 min read
The technique of rolled production, layer order, bond strength, slice behaviour, the difference from classic mortadella, service, nutrition and storage.
6 min read
How adding meat pieces affects the emulsion, piece size, timing of the mix, the cut, slice strength, uses, nutrition and storage.
5 min read
The neutrality of a chicken emulsion, the dominance of the tomato, the cut, comparison with beef and turkey versions, slicing, uses and storage.
6 min read
The effect of sun-dried tomato in an emulsion, acid balance, the appearance of the cut, proportions, slicing, sandwich use, nutrition and storage.
5 min read
The structure of classic mortadella, the fat level of the turkey version, the difficulty of the emulsion, protein, slicing, uses, nutrition and storage.
5 min read
The technique behind mortadella, its fine emulsion, the function of the vegetables, chicken, slice thickness, uses and storage.
5 min read
The texture of the product, how thickness registers, paper-thin slicing, thick-cut uses, arrangement, temperature and pairings.
6 min read
The emulsion, water activity, times for whole and sliced, signs of separation, containers, fridge position, freezing and using leftovers.
6 min read
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