Soup
03.04.2007
Nitrogen and carbon dioxide guarantee good flavour in the storage, product processing and finishing of herbs and spices. Their use in the cold grinding of spices guarantees the quality, aroma, flavour and colour of these sensitive products.
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Gourmet O70 for food packaging |
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Carbon dioxide preserves mushroom spores |
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Cooking with nitrogen |
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Frosting and cooling with nitrogen (N2) and carbon dioxide (CO2) – cold according to recipe |
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Inert gases keep vegetables fresh and appetising longer |
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Sparkling fresh – gases keep drinks fit |
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N2 and CO2 – the ideal coolants for sensitive and high quality foodstuffs |
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Gases keep foodstuffs fresh |
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Inert gases keep foodstuffs fresh and appetising longer |
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Nitrogen (N2), carbon dioxide (CO2) and oxygen (O2) – the natural protection for foodstuffs |
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Frosters which work with N2 or CO2 provide a high freezing capacity |
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Healthy plant growth using pure CO2 as fertiliser |
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