The biggest benefit of this type of cooking is that cooked food retains all naturally beneficial substances, vitamins and minerals without effecting color and taste. Food is juicy, have a unique and inimitable flavor and aroma. Their appealing appearance is another bonus of this cooking.

The basis of cooking under vacuum is that vacuum cooking reduces the boiling point of the prepared food. The higher the vacuum, the lower the temperature required to remove moisture. It’s not just about healthy cooking, some foods explicitly require this kind of cooking. For example, in the manufacture of confectionery, vacuum cooking is indispensable.

The boiling point of the water / sugar solution differs from the solids ratio. For example, a 75% solids sugar solution starts to boil at atmospheric pressure at about 105 ° C. As the water evaporates, the solids ratio increases and the boiling point also increases. The ideal % of dry mass for a typical hard candy is 97% -98%, which occurs at about 150 ° C, the temperature when the sugar is already beginning to caramelize.

A classic example is hard caramel which darkens and thickenes at atmospheric cooking at 150 ° C, but under vacuum cooking it is possible to achieve the same residual moisture without changing color at 115-140 ° C. The caramel prepared this way has a nice color and typically a sweet taste.

Vacuum cooking is often used for cooking syrups, sauces, jams, fillings and the like.

If you really want to cook in a vacuum and get all the benefits of vacuum cooking, all on a professional scale, be sure to use industrial vacuum equipment. In addition to vacuum cooking equipment, we also offer vacuum cutters, vacuum homogenizers and vacuum fryers for frying.

Company NORMIT in cooperation with Strojarenský vývoj s.r.o. developed a new vacuum cooking technology of Sous-vide type without the use of plastic bags.

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Peanut butter has a rich history. It was said to have been known to the ancient Aztecs in a slightly different form. Peanut butter is most popular in America where they even have a national peanut butter day on January 24th.

Peanut butter is traditionally produced in two versions, smooth and chrunchy. The difference is in its consistency, where smooth has peanuts grinded finely, does not contain bits and consistency is very fine to creamy. Chrunchy has a crispy consistency where you can taste the pieces of peanuts. It depends only on your taste and purpose of use which of the variants you choose.

Peanut butter is also differentiated according to taste. The salty version contains a pinch of salt and the sweet version sugar. Quality peanut butter should be free of other ingredients.

Peanut butter is composed of fats. Who understands macronutrients, however, knows that the main part is just healthy unsaturated fats, which are important for our body and that makes peanut butter an excellent source of healthy fats.

Peanut butter is also a source of carbohydrates and proteins but does not contain cholesterol. Two tablespoons contain 7 g of proteins. Proteins are needed for building and regenerating muscles. It also contains a good amount of fiber and minerals, especially magnesium and potassium, which helps to maintain a healthy ratio of minerals in the body, B-vitamins, especially B3-niacin and B6-pyridoxine, which are important for the proper functioning of the immune system. Your body also enriches vitamin E.

This beneficial delicacy has a positive effect on the intestinal activity and overall digestion. It is providing you with enough energy, that’s why it is advisable to consume it in the morning. Peanut butter helps prevent cardiovascular disease and helps maintain ideal cholesterol and blood pressure.

To sum it up, peanut butter is a nutritional bomb that, when properly consumed, has a beneficial effect on our health and also tastes great.

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Blanched meat will remain more succulent for further heat treatment. Furthermore, this heat treatment method is used for easier removal of membranes. In fruit and vegetables, this method is helping removing the skin of products such as tomatoes, peaches, apricots and the like. Due to the short-term exposure to higher temperatures, vitamins, taste and color will be retained in the food, while micro-organisms that cause damage during preservation, may be destroyed. This will preserve higher quality of food, for example, frozen vegetables have a fresher color and better taste. Some products (spinach) lose an unpleasant taste after blanching.

Blanching is essential when preparing fruits and vegetables before freezing, to stop the action of enzymes that can cause loss of taste, smell and color. Inactivation of enzymes is very important in this process.

There have been many studies on the effects of blanching on vegetables and fruits. The relative advantages of water blanching over steam blanching have been studied and it has been concluded that water steam blanching is more effective in protecting soluble nutrients.

Time is important for blanching. Molecular changes occur – plant fibers become softer, pigments modify colour plus enzymes become deactivated. Therefore, it is important to maintain the blanching time and then complete the blanching treatment by shock, immersion of the product in cold water or cooling with cold air. Vegetable or fruit in particular can be sensitive to heat.

Vegetables are blanching even so that it can be quickly fried or deep fried in a pan or deep fryer. A short time in a frying pan or deep fryer would not be enough to cook it thoroughly. In this case, the vegetables are no longer shocked.

Blanching and cooling is a suitable method for vegetables, which is applicable in salads eg. broccoli, carrots and the like. Green beans can be blanched for softening their natural colour.

Blanching is also a unique technique to prevent browning avocados. For some heat-sensitive products, blanching replaces cooking, and is sometimes the only way of culinary processing.

Blanched food retains a high proportion of vitamins and beneficial substances, has a saturated color, an attractive aroma and taste.

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Dried fruit does not contain fats, is not a source of harmful trans-fatty acids and contains a minimum amount of sodium, so it is suitable for people with high blood pressure. It is a source of plant fiber, which is important in preventing cancer.

Dried fruit has an excellent taste and is loaded with vitamins, minerals, fiber and fructose fruit sugar.

The main advantage of drying is to aid preventing decomposition by rotting bacteria.

Drying is the healthiest way to preserve fruits and vegetables. Our ancient ancestors have kept their harvest for the winter with this method. The most common were apples, pears, plums and apricots. Nowadays, exotic fruits such as bananas, papaya, pineapple and the like are also popular.

Dried fruit, thanks to its full taste, is also popular with children, so it is an ideal snack, which is not only tasty but also healthy.

Which dried fruit is the best?

• Raisins have a low glycemic index, are rich in fiber and potassium
• Plums promote peristalsis of the intestines and function as a natural laxative. They contain potassium, iron, fiber, vitamin A, B, and C.
• Dates should be consumed by pregnant women, because they are rich in fiber, potassium and iron and contain many antioxidants. The amino acid tryptophan has a calming effect on the body, helping to prevent depression and promoting good sleep.
• Pineapple is a source of vitamin C and contains bromelain.
• Apples are also popular in weight loss because they contain enzymes that help break down fat. They also help treat gall-bladder and lower blood cholesterol.
• Dried apricots are considered to be a superfood that is rich in magnesium, potassium, iron, fiber and beta-carotene. They are recommended for high blood pressure and cardiovascular disease.
• Bananas are a very popular dried fruit that helps with digestive problems and also act as an antidepressant.
• Dried cranberries contain more antioxidants than fresh ones. They are a great help in fighting bladder diseases.
• Figs contain vitamin B, which is responsible for the proper functioning of the nervous system. They help in depression and in the treatment of cancer.

In order for the dried fruit to be the best, it is important that it is dried at the optimum temperature and then properly packaged and stored.

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The name Kombucha or Tibetan tea spondge suggests what this miraculous drink looks like. There is a spondge in the brown liquid on the surface, although the smell is not appealing, but its effects are so exceptional that millions of people in the world are drinking it. The US President Ronald Reagan was also treated with the Kombucha drink; you can also read about the healing effects in the book by the Russian writer Gulag Archipelago by Alexander Solzhenitsyn.

Kombucha has a sweet-sour taste and reminds us of the favorite half-fermented wine, but unlike it, Kombucha boasts super-beneficial effects on the human body. Kombucha can treat arthritis, atherosclerosis, diabetes and also relieves headaches.

Basically, Kombucha is a mixture of different yeast and bacterial cultures and produces a number of health-promoting substances, the most important of which are gluconic and glucurenic acid.

You can also find a Kombucha based drink in stores and is sold with a variety of flavors.

Kombucha is produced by fermentation to form vinegar, acidic compounds and many probiotics that contain the tea from which the kombucha is made. Green tea Kombucha contains a high content of antioxidants that have a positive effect on liver toxicity. Kombucha drinking should reduce hepatoxicity by up to 70%.

Kombucha contains:

Glucuronic acid, which cleanses the body and ensures the proper functioning of the immune system and metabolism, degrades cholesterol, is a base of many important polysaccharides that form ligament or cartilage.

Vitamins – B1, B2, B3, B6, B12, C.

Folic acid

Kombucha also contains caffeine, vitamin B and iron. It strengthens the immune system and has an antibacterial effect. The polyphenols and acetic acid contained in the kombucha counteract the gene mutation and cancer cell growth. Unfortunately, complex scientific tests have not been conducted to date, but people’s experiences and stories speak for themselves.

Kombucha originated in Russia, where it was drank for centuries. It became more widely known only after 1945, when the number of cancer patients began to rise. At that time, doctors noticed that there were much lower rates of cancer in the two regions of the Midwest Urals. Two scientific groups were set up to explore the environment in these areas and unravel the mystery. However, they did not find any anomalies in the monitored areas and could not explain why in these two areas there are fewer sick people. The mystery was solved by chance. On one visit, when a doctor from the science team visited one of the families, he received an unknown drink from the old lady. The old lady told him how to prepare the drink and that every family in their area drinks it, as it is a tradition that lasts for centuries. According to legend, the Chinese gave the Russian tsar and his people the Kombucha spondge so that everyone could make a medicinal drink.

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It is said that the ancestor of this famous foam candy was the plant Althaea officinalis. The ancient Egyptians used a soft spongy plant that was cooked in sugar syrup or honey to make it chewy. In the 19th century French manufacturers made fluffy confectionery that resembled today’s marshmallow. As extraction from the plant was quite difficult, manufacturers were looking for an alternative way to create a foam confection. They replaced plant juice with gelatin and egg white. In 1948, production was automated and the production of marshmallow as we know it today began.

Currently you can find marshmallow in a variety of colors, shapes, flavors, even in a spreadable version.

Marshmallow foam candies are popular sweets almost all over the world. Even though it is not a diet snack, from time to time we will all indulge in it. Few know, however, that these wonderful candies can serve a different purpose in addition to sweet indulging.

Pleasant medicine for irritated throat

In the case of throat pain, we usually reach for hard medicine candies from the pharmacy. Marshmallow has a soft consistency and acts on the irritated throat as a balsam. Thanks to the gelatin it contains, it soothes and relieves throat pain. Marshmallow should be chewed before swallowing to release gelatin.

Sweet glue

Especially confectioners know that marshmallow is an excellent glue in the preparation of sweet desserts, whose parts not only firmly connects, but also give them a great taste. To get the sweet glue, melt the marshmallow and use it as needed. You can shape sweet ornaments from the melted mass.

Topping

Marshmallow can also be used as icing, for example on the muffins and without any complex work. Just place the marshmallow on the cake and put in the oven.

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Hematogen is a food supplement in the form of bars – it resembles a chocolate bar, so it is popular not only for adults but also for children. Hematogen is recommended as a source of iron, vitamins and amino acids. The basis is albumin, which is obtained from cow blood and defibrinated, mixed with sugar and milk powder. The bars may be flavored with fruits, coconut, nuts and the like. Blood gives the bars a specific spicy aroma.

Hematogen is a medicine, it should not be confused with a children’s dessert that children would consume in large quantities. According to the medical community, hematogen increases hemoglobin and stimulates blood production, contains increased concentrations of minerals and nutrients such as protein. Natural cow blood contributes to the saturation of the body with amino acids, including vitamins.

The hematogenic bar is recommended for children and adults with:

• Ophthalmological problems – vision problems, severe myopia,
• Developmental problems – growth disorder, weight gain in children
• Anemia
• Skin diseases
• Hair loss
• After giving birth, surgery, disease, etc.

According to the original recipe, the hematogen contained pure bear or bull blood. It is currently produced from filtered evaporated bovine blood supplemented with minerals, vitamins and essential amino acids.

RECOMMENDED DOSAGE

An overdose of hematogen has not been found, but since it contains sugar, which in itself is harmful in large doses, it is also true that everything in large doses is harmful.

CLASSICAL RECEPTURE:

• Starch syrup
• Albumin
• Condensed milk
• Sugar, vanillin (max up to 23%)

CONTRAINDICATIONS:

The use of hematogen is not recommended for people with:

• diabetes
• obesity
• varicose veins
• age up to 3 years
• problems with impaired metabolism
• thrombophlebitis

Linka na výrobu hematogénu

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The cocoa from which chocolate is made was known 3000 years before the era. The Indian tribe of Olmec had grown it in the rainforest, where it was doing very well in a humid and hot environment. In the 4th century AD, the Mayans settled on the territory of the Olmecs, for whom this tree was sacred and they produced a “nectar of gods” from it. Honey and corn flour were added to the ground cocoa powder.

The Aztecs also worshiped the cocoa tree, and they even made cocoa beans into a payment method. In the Aztec empire, cocoa was also used in various religious rituals, where only the elected and the rulers and the most beautiful slaves who were chosen as victims for the gods drank cocoa powder mixed with water.

The cocoa drink was flavored with black pepper, chilli or vanilla and attributed healing and aphrodisiac effects.

In 1502, Christopher Columbus brought cocoa beans to our continent as a gift to King Francis of Aragon. The king’s chocolate drink did not dazzle the king until 26 years later, the conqueror Hemán Cortés prepared liquid chocolate according to the Aztecs recipe, and the royal court accepted the chocolate with enthusiasm, and so Spain became its cradle. They invented a completely different recipe that they had guarded for nearly 100 years and were a monopoly in chocolate production. For the Spaniards, chocolate was such a drink as tea for the English. The first chocolate factories were established in Spain.

In the mid-17th century, chocolate spread to other parts of Europe. In France, the promoter of chocolate was marquise Sévigné, and to this day chocolate with her name is produced. Also Maria Antoinette, Madame Pompadour or Napoleon Bonaparte himself fell in love with chocolate. Everyone was convinced that chocolate had healing effects and called it “chocolat de santé” which means healthy chocolate. Chocolate also appeared in England where it had immediate success.

They opened the first chocolate factory in America in 1765. At that time, chocolate beans were only sold in pharmacies. Germany, the Netherlands, Switzerland and Belgium have been out of play for quite a long time. The first chocolate factory was founded in Switzerland in 1819, but there was something missing. It was only by chance that chocolate that melted in mouth „fondant schokolade“ appeared. When the chocolate shop owner came to work on Monday, he found out that a worker had forgotten to turn off the machine and the chocolate was mixed all weekend. He saw a shiny, delicate fragrant mass in the container. Thus he found that the basis for delicious chocolate is a few days of mixing. They also invented hazelnut and milk chocolate in Switzerland.

The breakthrough in chocolate production came in 1828 with the invention of a press separating cocoa butter from cocoa mass. The inventor of the press was the Dutch pharmacist Coenraad Van Houten, thanks to the press he obtained a lump that was ground into powder, which is today’s cocoa. Since then, chocolate has also been produced in solid form. In the 19th century, chocolate was also produced industrially, making it available to ordinary mortals. In 1913 they launched the famous Milka chocolate.

Quality chocolate has a cocoa content of more than 60% and is a source of vitamins B1, B2, B3, E, contains fiber, flavonoids, important minerals such as iron, magnesium, calcium, potassium and phosphorus. If you don’t overdo it, chocolate has beneficial effects on the body. It lowers blood pressure, dilates blood vessels, prevents migraine, strengthens immunity, improves mood, counteracts stress or depression and acts as an aphrodisiac. 2 pieces a day are enough to get all these benefits from chocolate.

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Yogurt has a thousand-year history. Its origin dates back to 3,000 BC, when milk was transported in goat skin and milk was fermented in the presence of suitable bacteria and heat, and people found that such a product is even tastier than milk. It came to Europe from Bulgaria. Well-known biologist and scientist from Russia, Professor Ilja Iljič Mečnikov came up with the idea that the longevity of Bulgarian shepherds lies in their eating habits and was the first to identify in fermented milk two strains of bacteria that are important to our health, slow down aging and increase the body’s defenses. “Yogurt will change the natural, neutral environment in the intestines to acidic, in which microbes causing intestinal infection are much more difficult to reproduce.” The acclaimed professor Mečnikov was awarded the Nobel Prize in 1908 for his research into the immune system.

In Europe, Danone is the first to start industrial yoghurt production, which is still on the market today.

Yogurt is an acid-milk product characterized by yogurt cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. It is these bacteria that convert milk sugar – lactose n and lactic acid, which is the basis for the formation of yogurt. According to the Codex Alimentarius recommendation, yogurt should not undergo heat treatment after the acidification process, as beneficial bacteria will be destroyed. Only products that have not undergone heat treatment after the acidification process, contain no preservatives and are produced by the fermentation of milk, cream or buttermilk, contain at least 10 million micro-organisms per gram at the end of their shelf life, should be called Yoghurt. However, not all European countries respect this Code.

The unique consistency and taste of yogurt lies in the fermentation of lactose, where lactic acid is produced, which causes the precipitation of milk proteins.

Health benefits

Milk and dairy products are the basis for quality human nutrition. They contain almost all important nutrients such as proteins, carbohydrates and lipids, plus vitamins and minerals. One medium-sized yogurt 245 g contains up to 49% of the recommended daily dose of calcium, 38% of the recommended daily dose of phosphorus, 12% of the recommended daily dose of magnesium and 18% of the recommended daily dose of potassium. It also contains a number of B vitamins, especially B12 and B2, which protect against cardiovascular diseases. Yogurt naturally does not contain important vitamin D and is therefore added artificially.

National Yoghurt Association – an American non-profit organization representing producers and sellers of yogurt products, has organized an expert meeting to evaluate the effects of live yoghurt cultures on the health and lifestyle of the population. According to the experts involved, the health benefits are mainly:

• An excellent source of calcium that is important for bone growth and development at all stages of life, especially in children. It has an important role in the prevention of osterporosis
• Good protein source. One portion of about 150 g covers an average of 20% of the daily protein dose
• Beneficial effects on the immune system
• Thanks to the presence of LAC milk cultures, yoghurt can also be consumed by people suffering from lactose intolerance
• Regular yoghurt consumption can reduce yeast growth and reduce infection in women
• Calcium, potassium and magnesium have a beneficial effect on reducing hypertension
• Daily consumption of yogurt is one of the easiest ways to prevent osteoporosis. One portion of 150 g provides approximately 400 mg of calcium to the body.
• According to official nutritional recommendations, one should consume 2 to 3 portions of dairy products a day.
• In addition to better digestion and immunity yoghurt helps to reduce the risk of dental caries. Calcium and phosphorus present in the yoghurt form a kind of protective layer on the tooth enamel that protects the tooth from bacteria causing tooth decay.

What yogurt to choose?

First of all, buy yoghurts that contain live probiotic cultures, rather choose full-fat or at least semi-fat yogurt. These are made only from milk and dairy ingredients. The best are white yoghurts that do not contain dyes, added sugar and have a minimum of ingredients.

Yoghurts have different consistencies and you need to choose the one that suits you best. The consistency of yogurt depends on the type of ripening. The yogurt that matures in a small consumer package has a gel-like consistency, the yogurt matured in the tank has a smooth and shiny consistency.

It is important to monitor the nutrition information of fats, proteins, etc. In principle, the higher the protein content, the higher the calcium content. The higher the fat content, the lower the protein and thus the calcium content. E.g. Creamy yoghurt contains less calcium than, for example, light yoghurt.

White miracle

Yogurt has beneficial effects not only on our health but also on the beauty of our skin. White yoghurt is an excellent home remedy for acne, moisturizes and smoothes the skin, eliminating the formation of sore rashes, mainly due to the content of zinc and lactic acid. White yogurt can soothe burned skin after sunbathing.

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Mayonnaise is an emulsified sauce based on oil, water, vinegar and flavors such as sugar and salt. The emulsifier is pasteurized egg yolk or egg melange.

What is good quality mayonnaise?

In the past, mayonnaise was produced according to a industry standard that declared that mayonnaise consists of 8 egg yolks, 78% vegetable oil, vinegar and salt. In the 1990s, the standard was abolished, resulting in a deterioration in the quality of industrially produced mayonnaise.

At present, the production of mayonnaise is regulated by Decree no. 29/2014, which states that the basic mayonnaise is a semi-solid consistency product obtained by emulsifying the vegetable oil in the egg component and in the acidifying component, containing at least 78.5% by weight of total fats and at least 6% by weight. egg yolk, acidifying ingredient and salt free of additives. In addition to these basic substances, it may contain sugar and additives which do not alter the taste, color, smell or consistency of mayonnaise.

Egg component means a heat-treated egg mixture, a heat-treated egg yolk or a heat-treated egg white.

Mayonnaise product is mayonnaise to which other foods or additives are added and are referred to as:

Flavored mayonnaise – mayonnaise with added food that gives mayonnaise a characteristic taste, color, aroma or consistency. It may contain additives.

Mayonnaise sauce or spreads – contains mayonnaise to which drinking water, other foodstuffs and food additives have been added.

Tartar sauce – mayonnaise product containing egg, vinegar, sterilized cucumbers, thermally modified starch or other emulsifier, mustard, sugar, salt and spices.

Nutritional value

Mayonnaise is not just an ordinary flavor. It can contribute to the nutritional value of a balanced diet. Mayonnaise contains a high proportion of fats. Fats are an important source of energy, help maintain body temperature and function as mechanical protection of internal organs. They play an important role in the absorption of fat-soluble vitamins and contain various preservatives, such as antioxidants and essential fatty acids, which are required for hormone production. Fats should account for 20-35% of the total recommended daily energy intake, depending on gender, age, physical activity and health.

Quality mayonnaise contains quality vegetable oil usually rapeseed. It has a low content of saturated fatty acids and the highest content of omega 3 acids from commonly used oils. Rapeseed oil is valued for its antioxidant content. tocopherols (vitamin E).

Mayonnaise as a source of omega 3 fatty acids, which are crucial for healthy growth and vision, helps maintain blood fat and cholesterol levels. Rapeseed oil helps to address the lack of essential acid intake while maintaining the right ratio of omega 3 to omega 6 fatty acids in the overall diet.

Essential fatty acids help lower cholesterol and thus prevent blood vessels from clogging. However, the human body is unable to create them by itself and must therefore accept them from the diet.

Thanks to vegetable oil, mayonnaise allows the body to absorb the fat-soluble vitamins A, D and K. These vitamins are only fat-soluble, and therefore the body needs a certain amount of fat to be absorbed, for example, in mayonnaise.

Mayonnaise, thanks to its creamy taste and vegetable oil content, becomes a great flavor and ideal food.

Vákuový homogenizátor na majonézu

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