Specifically designed for low-temperature cooking and pasteurization , our Vac-andcook bags maintain all their properties even under prolonged and demanding use.

Resistant to:

• Water or steam up to 120 °C for more than 24 hours.
• Freezing down to -40 °C / -104 °F.
• Microwave safe.

Each bag is marked with the seal “COOKING 120 °C / 248 °F” for quick identification and to avoid confusion with preservation bags or other brands.

Why use specific cooking bags?

Storage bags are not made to withstand high temperatures.

They degrade when exposed to:

41 °C to 70 °C: maximum duration 2 hours.

71 °C to 100 °C: maximum duration 15 minutes.

This not only compromises cooking, but can also release toxic substances into the food.

That’s why using specialized bags like Vac-andcook is essential to guarantee hygiene, safety and professional results.

Quality guaranteed

Made without BPA and with high heat resistance materials. Each batch comes with certificates and technical data sheets that guarantee its food safety.

Note:  Cooking bags are water and steam resistant, up to 120ºC / 248ºF + 24h.

Suitable for microwave and freezer down to -40ºC / 104ºF

Thickness: 95 microns

Composition: 20 microns of Polyamide and 70 microns of Polypropylene.

Glücocal – CALCIUM GLUCONATE AND CALCIUM LACTATE POWDER

Its basic function is to provide calcium to produce the gelling effect of Algïnate.

It is a mixture of 80% gluconate and 20% calcium lactate, to obtain good solubility and calcium conditions.

The gel produced in this calcium medium is thermostable and therefore does not become liquid with increasing temperature.

It has practically no flavor notes.

Gluconate has less flavor notes than calcium lactate and, for this reason, is in higher proportion.

It is a gluten-free product and therefore suitable for coeliacs.

Characteristics and applications:

• It gels in the presence of Algïnate.
• Especially useful for spherification, producing a thermostable gel.
• It is mixed cold with strong agitation and allowed to settle.
• Typical dosage for basic spherification: 5-10 g Algïnate/L. of food. Glücocal bath 20 gr./l. of water.
• Usual doses for reverse spherification: 20 g Glücocal/L. of food. Bath of Algïnate 4-6 gr./l. of water.
• Available in 600 gr. and 130 gr. packages.