Pro-ex NY ansættelse

Charlotte Møller

Vi er rigtig glade for at kunne byde Charlotte velkommen til Pro-ex pr. 1. September 2019. Charlotte er vores nye Kunde/Customer Service Manager. Charlotte kommer fra en stilling som driftsassistent hos Remondis A/S og der før postfuldmægtig hos Postnord Danmark. Så logistik og kundeservice er en del af Charlottes DNA.


Partner/Distributør annoncering

Hi Guys,

I hereby confirm that Pro-Ex will be the exclusive Red Arrow distributor for Denmark.

Starting September 1, 2019.

Kind regards,

Peter Dingelhoff

Business Development Director WEMEA

Cell: +31 646 121 951

Tel: +31 55 30 100 82

Website: www.redarrowinternational.com

Dry ”Aging” history - på Dansk "Krogmodning"

Dry aged beef was the early days norm. Beef carcasses were allowed to hang in a locker for a few weeks after slaughter to become more tender and flavorful. During dry-aging, moisture evaporates from the muscle creating a mature beef flavor. The meat's natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it. J While traditional 'dry world' aging practices have a positive impact on flavor and tenderness, today this process require specialized facilities to maintain modern requirements for food safety and consistent quality.

The 'wet world' came with advances in plastics and vacuum packaging. (Cryovac) In today's modern processing plants, the carcass is broken down and vacuum-sealed in moisture impermeable bags. Beef can be "wet aged" in a vacuum-sealed bag in its own juices for improved tenderness, but it will be missing the characteristic dry aged depth of flavor and rich texture.

Dry ”Aging” future = Tublin QCP

Tublin® QCP & Projekt OMHU - Et strategisk samarbejde og EU projekt mellem Rævhede Naturprodukter, Tub-ex, Agro Businesspark, ISI Food protection og Københavns Universitet – Food Science, blev indledt primo 2016. Projekt OMHU blev arbejdes navnet på opgaven – Mål = NY SIKKER MODNINGS TEKNOLOGI - Se video for mere info.

Fremstil selv ”Dry Aged Steaks” i eget køleskab eller kølerum i Tublin® 10 QCP modningsposer.

Det er - Enkelt - Sikkert - Pålideligt

Kort fortalt - hvad er ”Dry Aging” også kendt som ”Krogmodning” ?

1. Vandindhold reduceres - derved koncentreres smagen.

2. Enzymer aktiveres - dette gør kødet mørt.

3. Tilstedeværende iltindhold i kødet – forbedrer umami smag og aroma.

Yderlig info - check link nedenfor: https://www.dropbox.com/s/ojxw77bsbmohdzj/Tublin%20DK%2055%20grad%20overs%C3%A6ttelse.docx?dl=0