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In those baking pans with the water of the foodstuffs, they were placed on hot-melon or hot stones first wrapped in pre-soaked, damp leaves. Foods and water were cooked in some kind of sealed bags made of animal skin and inlet. Then, until the youngest stone age in which the first real pots were made, people used shells, animal sheep and skulls and hollow stones to cook the foods (grains, vegetables and meat) available at that time. Ever since the emergence of the first casserole, soup and complexes, water is continually and daily used to prepare food, cooking, frying, blanching, peppering and the like.

Blending is heat treatment with water or water vapor, suitable for vegetable and fruit processing. When blanching, microorganisms are destroyed, volume decreases and softens food. The blanching can be carried out with water at a temperature of between 80 and 100 ° C for 3 to 10 minutes or with water vapor at a temperature above 100 ° C for 25 to 180 seconds. When steaming, less water-soluble substances are lost. When processing the water, the loss of the dry matter of fruit and vegetables occurs. In this case, sugar, starch and vitamin C are lost, and color changes may occur.

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Sunflower oil

Very versatile oil which, due to its neutral taste and high point of smoking, is a healthier alternative to traditional vegetable oils. Sunflower oil does not contain saturated fats, which means it can lower the cholesterol level in the body. Its use in moderate amounts helps prevent atherosclerosis, and as vitamin E is associated with heart disease prevention, enhancing the immune system as well as skin health. It is best to cook and fry and salad, especially if it is unrefined. It can also be used for frying, but it is never recommended long-lasting roasting in the same oil. Keep it in a cool and dark place.