The principle
One bag. Always the same three steps.
Shrimp, mussels, pulled pork or smoked tofu – the instructions on the back never change. That is the core of the brand, and the reason every new line is understood at once.
Into boiling water
Heat the bag unopened and frozen for about 10 minutes, turning it several times.
Swirl
Take the bag out and swirl it – the sauce spreads evenly.
Cut open and serve
No thawing, no oil, no contact with raw food. Restaurant quality on the plate.
Why it works
Two routes into the same bag.
Route A
Raw – cooks in the bag
Heat-tolerant food is marinated raw and cooks through in ten minutes: shrimp, mussels, firm vegetables, tofu.
Route B
Pre-cooked – reheated in the bag
Braised meat, salmon or calamari are gently pre-cooked, shock-frozen and only warmed through in the bag. The quality stays, and so does the preparation.
For your customers nothing ever changes: bag into the water, ten minutes, serve.