[vc_row][vc_column][vc_text_separator title=”What is Vacuum Packing?” border_width=”2″][vc_column_text]Vacuum packing is a method of storing food which can extend its life by up to five times. The packaging creates an airless environment to prevent food from spoiling.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title=”Why Use Boilable Vacuum Pouches?” border_width=”2″][vc_column_text]

There are may benefits to vacuum packing your products these include.

• Taste: The juices are locked in, enhancing the overall flavour
• Consistency: Meat in particular becomes very tender and succulent
• Space saving: Sous Vide cooking takes up relatively little space, ideal for smaller kitchens
• Time Saving: Food can be prepared in advance then vacuum sealed and stored for long periods of time, perfect for busy kitchens

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Our boilable vacuum pouches are perfectly suited to sous vide cooking where high temperatures (up to 120ºC) are required.

Sous Vide Vacuum Pouches are made from 9 layers of high temperature nylon/polythene laminate which provides exceptional barrier properties and prevents the passage of air, inert gasses or water vapour. They guarantee a very reliable seal.

• Can be steamed, boiled or microwaved
• Ability to high temperature cook if required – up to 120 degrees C (120º Celcius)
• Boilable vacuum pouches provide excellent temperature control to ensure perfect cooking and food safety.
• “Sous vide” printed into the seal to avoid mix-ups with standard vacuum pouches

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Boilable vacuum pouches are suitable for cooking a wide range of food types including :

• Meats and poultry – beef, lamb, pork and chicken
• Fish and seafood – sous vide works well with delicate fish, ensuring it is not overcooked
• Selected Fruits, vegetables and eggs

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