KALINDRA | Dynamic. Embossed vacuum bags with 5 thick layers for cooking and freezing food

Vacuum bags offer an advanced solution for food preservation by eliminating air (oxygen) from the container to slow down deterioration processes. This technique keeps freshness, flavor, aroma, and nutritional properties intact, extending the shelf life up to 3-5 times compared to traditional methods.

Characteristics of Vacuum Bags

• Oxygen barrier: Special materials (usually PA/PE, polyamide/polyethylene) that prevent air from re-entering.
• Durability: Must withstand the mechanical stress of vacuuming and low freezer temperatures.

Types:

• Embossed: Features a textured surface that facilitates air extraction, suitable for external suction home machines.
• Smooth: Professional-grade, designed for chamber vacuum machines.
• Cooking (sous-vide): Specifically resistant to high temperatures (low-temperature cooking).
• Thickness: Typically ranges from 85-90 µm (general use) to over 120 µm (for foods with bones or long storage periods).

Main Functions

• Extended preservation: Reducing oxygen inhibits the proliferation of aerobic bacteria and molds.
• Protection against freezer burn: Hermetic sealing prevents food dehydration in the freezer.
• Space optimization: Bags take up less space in the fridge or pantry.
• Sous-vide cooking: Allows cooking food at controlled temperatures (low temperature) while retaining juices and flavors.
• Quick marination: Vacuum opens food pores, enabling seasonings and spices to penetrate faster.

Advantages

• Reduced food waste: Enables preservation of leftovers or fresh foods for weeks.
• Economic savings: Allows bulk purchases of food (meats, cheeses) on sale.
• Organoleptic maintenance: Color, texture, and flavor remain unchanged for longer.
• Hygiene: Protects against external contamination, dust, and moisture.

Usage Tips and Best Practices

• Clean the edge: Ensure the upper edge of the bag is perfectly clean and dry before sealing to prevent air re-entry.
• Avoid overfilling: Always leave at least 5-7 cm of space between the food and the sealing area.
• Foods with liquids: For moist foods or sauces, it is advisable to slightly freeze them first or use the "manual sealing" function to prevent the machine from sucking up liquid.
• Bones and sharp edges: Wrap meat with sharp bones in parchment paper or film before placing it in the bag to prevent punctures.
• Labeling: Always write the contents and packaging date on the bag.
• Cruciferous vegetables: Broccoli, cauliflower, and cabbage should be blanched (boiled) before vacuum sealing, as they release gases that inflate the bag.
• Reuse: Generally, it is not recommended to reuse bags, especially after containing raw meat or fish, to avoid contamination.

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