Sous vide concept - designing your sous vide solution
Low temperature cooking is the fastest way to achieve maximum yield improvement, high quality and a more sustainable meat production.
You can benefit from
- Upgrading of low value cuts
- Yield improvement
- Product development
- Food safety documentation
Stage 1 - DMRI TestLab
- State-of-the-art pilot plant facilities
Stage 2 - Industrial Plant
- Process flow
Designing your sous vide solution
DMRI provides tailor-made consultancy services for every stage of the development process, from concept to implementation.
DMRI CAN SUPPLY YOU WITH: