Page 2689 - A.J. Kitchen & Service

HEALTHCARE SECTOR - TEXTURE MODIFIED MEALS..........

Entrees

DUO OF RAW RED CABBAGE AND CELERIAC FRESHLY GRATED CARROTS

Mains

SALMON FILET AND CABBAGE VEAL BLANQUETTE

Cheese Desserts

CAMEMBERT AND WHOLEMEAL BREAD RAW GRANNY SMITH APPLE COMPOTE

HOW TO CHOOSE YOUR Blixer ® .........................................................................................................................................
1 > Calculate the total weight of the texture-modified portions required.

Number of 200 g portions
Average portion Number of portions required Total weight
Entree 80 g x .................... Portions = ...................................... g
Min BLIXER ®
Meat / fish 100 g x .................... Portions = ...................................... g
Vegetables / Carbs 200 g x .................... Portions = ...................................... g
Max
Dessert 80 g x .................... Portions = ...................................... g

2 > Refer to the indications of the amounts processed per operation given in the product description.

RESTAURANTS - GASTRONOMY..................................................................................................................................

®
It didn’t take long for traditional and Asian food chefs to adopt the Blixer
for all their preparations:

Emulsions, appetizers, tapenade, hummus, taramasalata, pesto, etc.

Dry grinding, special “powders” for dry and dehydrated foods

2024 Edition 107
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