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Processes and applications |
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| Click on the link below to read more... |
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 Chilled |
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| The fresh food aisle requires
of intermediate food products of different characteris- tics,
relative to the process used, pH level, shelf life, the search
for differentiation ALPINA Savoie proposes for you adapted
solutions: products of High Tenacity, or classical or speciality
products. |
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| Applications: |
- chilled salads
- chilled ready-to-eat meals
- sandwiches
- fresh pasta
- desserts |
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 Dehydrated |
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The method utilized
is a crucial criterion when choosing a product: cold water
rehydration, rapid cooking, traditional or microwave.
For each preparation method, ALPINA Savoie offers a range
of products adapted to your needs: instant, classical or
speciality products all which exhibit an aspect, texture
and taste of consistent quality. |
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| Applications: |
- instant soups
- dehydrated ready-to-eat meals
- outdoor snacks for athletes,
the military, camping
- high-protein pasta
- bread making
- desserts |
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 Retorting |
Retorting submits your
ingredients to a very harsh ordeal. The challenge consists
of conserving their texture, their aspect and their taste
with time.
According to your retorting methods, the characteristics
of your finished products and the packaging used, ALPINA Savoie offers you adapted products of high tenacity. |
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| Applications: |
- plats cuisinés
- salades
- soupes
- baby food
- desserts entremets... |
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 Frozen |
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The methods of preparation
of frozen dry foods are very diverse: cold rehydration,
blanching, cooking, and cooking in a sauce...
ALPINA Savoie offers you products adapted for IQF deep freezing
or standard deep freezing: instant products, high tenacity
products, classical or speciality products. |
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| Applications: |
- ready-to-eat meals
- salads
- desserts
- bread making |
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