Technical terms explained simply

Cook-in bags tolerate temperatures from -40°C to +121°C, depending on the type, without the risk of delamination, loss of tightness, flex-cracking or streaking. ALLFO has developed a wide range of cook-in bags for use in the catering trade and industry. Numerous companies offering food products in specific processing stages have adopted cook-in bag solutions. They supply private households, the catering trade or facilitate the preparation of communal meals. About 80 to 90 percent of all foodstuffs are offered either pre-prepared or ready-made. “Sous Vide” (French for “under a vacuum”) is the best known and certainly the most amazing innovation in commercial kitchens. This particular cooking method cannot be imagined without cook-in bags. The ingredients are first put in small cook-in bags and then vacuum packed. The bag is then placed in max. 60°C warm water and gently cooked for a relatively long time. The product’s unique character is preserved, as are its taste and nutrients. Sous Vide as a component of convenience gastronomy facilitates rationalisation in large scale kitchens whilst reducing stress at peak times. ALLFO supplies two types: Cook-in bag made of OPA/PP barrier film with a temperature resistance of -40°C to +121°C as well as of PA/PE (-40°C to +115°C). Both types feature a high-level oxygen barrier and are extremely resistant to mechanical strain.