Tips for you.
Here is a knowledge bank for you to make your cooking more profitable without compromising the quality.
In Case You Missed Out: Master the Art of Plating
If you missed the masterclass or want to relive the moments, you can now watch it again over here!
How to win against cutthroat competition?
Businesses face stiff competition with every passing day with more and more players venturing into your trade. So, an important question arises, “How to sustain the competition?”
Why Parboiled rice is the best solution for packed food manufacturers and restaurants?
Most chefs take pride in serving the best quality of Basmati long grain rice to their customers for its aroma, palpability and texture appeal. Similarly packed food manufacturers use the same for longer lasting customer relations and brand loyalty.
How to select the best tomato paste, puree or crushed tomatoes?
We have talked to some of the best chefs in the world. They have told us how they ensure they use the best quality tomatoes in their restaurant. So we have curated a collection of some of the best tips and tricks we have picked up over the years.
What is hot break Tomato Paste and why it is more useful in cooking?
As per Wikipedia, Tomato Paste, depending upon manufacturing conditions and process, can be of three types:
Hot Break: The tomato paste obtained by Hot Break technology is a product rich in
fibres and of a very high consistency. It is a semi-finished product, particularly suitable
for the production of sauces, ketchup and meat sauces. The hot break tomato paste is produced by heating tomato pulp up to 105 °C.
Warm break: This type of tomato paste is obtained by heating tomato pulp up to 79°C. Some of the tomato juice producers use this kind of tomato paste.
Cold break: The tomato paste obtained by Cold Break technology is a product rich in
fibres but of a low consistency. This product is particularly suitable for the production of tomato juice. The cold break tomato paste is produced by heating tomato pulp up to 66°C.