Principals of Cook in Bags
A vacuum cook-in pouch helps to lock in moisture and cooking juices during the cooking period. It also help to preserve products subject to oxidation.
While reducing the risks of aerobic bacterial growth, a proper cook-in pouch allows an optimal thermic transfer of the liquids (or vapors) to the food being cooked.
Accurate temperature control is very important, especially when cooking fishes, meats and poultry. Cooking temperature varies greatly depending on the type of food being cooked. Most cooking is done between 50ºC and 90ºC (120ºF and 190ºF). Meats are usually cooked at temperatures between 55ºC and 65ºC (130ºF and 150ºF), over a long period of time.
We offers cook in bags that are resistant and ideal for frozen products. They come in 3 different thicknesses of 3, 4 and 5mil in co-extrusion nylon and polyethylene combination, to meet the product needs. Ordinary vacuum pouches may not resist the high heat necessary to reheat the product.
