Blanching

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• Blanching

Blanching is a thermal process usually used as preparation for another cooking technique. It involves cooking foods in hot water or steam for short periods only, not necessarily to cook the foods but to prepare them for the next step in the process. Blanching inactivates enzymes and reduces bacterial loads thus reducing the load requirement for further processing. Vegetables are frequently blanched before canning or freezing. Blanching is used to tenderise and pre-shrink products. FMT supplies a wide range of blanching, cooking and cooling tanks with or without stirring unit. For the best blanching technique for your process please contact us.