Cooking bags, sous-vide bags
We offer bags with thickness of 85 microns and a temperature resistance of up to 121 degrees Celsius
Standard bag dimensions are: 150x250mm, 200x300mm, 250x350mm, 300x400mm.
The bags are available immediately and the minimum order quantity is 500 pieces in one size.
Non-standard dimensions of bags are produced on special customer orders, the delivery time is up to 10 working days.
Sous-vide method:
Sous-vide (in French in a vacuum or without air) - a vacuum method of long cooking of food in tightly closed barrier bags. It involves preserving a vacuum-packed product by sterilization or pasteurization in a short time and at high temperature. The aim of the method is to preserve the natural taste and quality of food.
Cooking temperatures vary depending on the type of food.
Below are sample cooking temperatures for individual products:
• 85-90°C for vegetables and fruits,
• 60°C for fish, crustaceans,
• 60-80°C for white meat, poultry and some fish,
• 70°C for red meat.
