- High quality. Here lies the success of fifth-range foods. Top quality raw materials are used throughout the production process, without preservatives or additives. Its heat treatment based on high culinary technology allows the total elimination of possible microorganisms and at the same time maintains the nutritional and organoleptic properties of food (texture, aroma and flavor). That’s why it’s so hard to distinguish them from freshly made facts.
- Speed. Fifth-range foods only need to be finished in the microwave, fryer, oven, griddle, water bath, pot, or frying pan in minutes. In this way we can serve the dish quickly and easily to the diner.
- Minimal manipulation. Fifth-range foods reduce the handling of both food and utensils, thus reducing cooking time.
- Greater food security. By reducing food handling, situations prone to cross-contamination are reduced, so food safety is greater and the risk of food poisoning is minimized. Preservation by vacuum packaging also reduces the possibility of cross-contamination with other foods during storage, and being labeled easily identifies the ingredients and possible allergens that each dish has and thus keep customers informed of any intolerances. or food allergy.
- Better management of expiration and waste. Fifth-range foods can be stored longer than 100% fresh foods and better controlled when they are no longer fit, by being preserved using techniques that better predict shelf life and pay special attention to labeling.
- Less spending. With the products of fifth range achieves a total control on the cost of realization of the dishes in different factors: reduction consumption water and electricity to the distinct operations of manipulation of foods (washing, cooking, etc.), not having need of 'Incorporate extra staff to carry out simultaneous actions that are avoided, more food storage time (and thus less waste), among others.