The evolution of Pacojet 4
The pacotizing® process was invented by Wilhelm Maurer, a Swiss engineer living in Brazil, in the early 1980s while trying to design a new ice cream machine. In 1988, Maurer sold the patent to Gregor Staub and, already in 1992, he launched Pacojet, the high…
Curiosities About Spherification
The History of Spherification Undoubtedly, spherification is one of the culinary and production techniques that has transcended trends to become a highly popular process. In fact, this astonishing preparation continues to evolve with new applications and methods, and spherified products—also known as spheres—are now a…
Amortize your Pacojet 4 in less than a year
When analyzing the advantages of Pacojet 4, the first thing to highlight is the flexibility it brings to the kitchen. By preparing deep-frozen products in advance, which remain fresh at all times, you have these ingredients quickly available for service and can get a great…
Catering and delivery products: customization and custom creation
In the competitive world of hospitality, differentiation is key. How do you do it? One excellent way is through the personalisation and customisation of your catering, delivery or street food products. At 100%Chef, we offer an extensive catalogue in which most of our items can…
How is Transparent Ice Made?
The production of transparent ice is done by using special freezers that freeze water from above in a single direction, pushing impurities and air bubbles away from the freezing line before the water crystallizes. alinia The Space, stands out in the technology for the production…
SilicoMold: the most original silicone moulds
Nowadays, silicone moulds have become an indispensable tool in every kitchen due to their versatility and practicality. Whether in haute cuisine, pastry and confectionery, these moulds offer a modern and original alternative to create details with precision and ease, improving both the experience of the…
Use of the Squasher in Mixology
What is the Squasher? Squasher is a pressure emulsifier that helps to unify flavours and aromas contained in a bag, dissolving them homogeneously in a liquid. This innovative machine comes from the world of analysis, and was presented and evolved in 2021 by Marc Álvarez…
Welcome to 100%Ingredients
Our family is growing, would you like to meet the newest member? Meet 100%Ingredients, whose addition represents our continued commitment to providing chefs, pastry chefs, bakers, cocktail makers and food lovers with not only innovative tools, but also the highest quality ingredients. | The new…
How to get the most out of the Premier Chocolate Refiner?
In our previous article, we introduced you to the Premier Chocolate Refiner, an innovative machine ideal for making chocolates, pralines and nut pastes from scratch. This tool is distinguished by its low-impact refining, which preserves the nutritional value of the ingredients to the maximum and…
“Premier Chocolate Refiner”, the chocolate refining revolution
The Premier Chocolate Refiner is specifically designed for professional use and stands out as one of the best options for chocolate refining. Unlike many table-top conching machines available on the market, the Premier Chocolate Refiner offers a drive system and mechanical components tailored to the…
20th anniversary of smoking in cooking and gastronomy
In 2003, the first edition of the Madrid Fusión congress was held, and it was there that the smoking pipe was used for the first time. The brothers Joan and Jordi Roca surprised everyone by using it on their plate of octopus on plastic film, where…
Occo, the cooking pot that is triumphing in Zaragoza
The newspaper Heraldo published on 5 December 2023, an article about our Korean pot Ocoo. As the newspaper revealed, Occo has also conquered the professional culinary scene in Zaragoza, Spain, being adopted by prominent chefs such as Franchesko Vera, owner of Gamberro, and Ramses Gonzalez…