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Bottles and packing glass:
An esthetic design, an unequalled refinement, a luminous transparency: all is there to allow you to build an elegant line of products answering your waitings of development and differentiation of the products which you manufacture with know-how and passion.
We are your partners to combine good with beautiful.
Discover this range; do not hesitate to ask us samples to carry out tests; it is with pleasure that we will forward them to you as soon as possible.To see in details all our range of the bottles Weck and Bruni, consult our catalog on line.
All our bottles, WECK and BRUNI are conceived for sterilization and preserves out of autoclev sterilizer. In addition, the autocle sterilizers Korimat are apparatuses 3 into 1: Cooker, pasteurizer and sterilizer.
The company MCM Emballages, ideally located at Strasbourg, France, delivers to you everywhere in France and Europe in the best times.
Our partner:
Weck, more than 100 years of experience, the inventor of the glass jars for preserve.
What the preserve? http://en.wikipedia.org/wiki/Food_preservation
Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by Nicolas Appert. Foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture (underprocessing) and poor hygiene allowing contamination of canned food by the obligate anaerobeClostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, though. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating.
Nicolas Appert (17 November 1749 – 1 June 1841 Massy), was born in Châlons-en-Champagne, Marne and was the French inventor of airtight food preservation. Appert, known as the "father of canning", was a confectioner.
He was a confectioner and chef in Paris from 1780 to 1795. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.
In 1800, Napoleon Bonaparte offered an award of 12,000 francs to anyone who could devise a practical method for food preservation for armies on the march; he is widely reported as saying "An army marches on its stomach". After some 14 or 15 years of experiment, Appert submitted his invention and won the prize in january 1810. The same year[3], Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.
La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world, nearly 100 years before Louis Pasteur proved that heat killed bacteria. Appert patented his invention and established a business to preserve a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes (according to sources). His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.
In honour of Appert, canning is sometimes called "appertisation", but should be distinguished from pasteurization. Appert's early attempts at food preservation by boiling involved cooking the food to a temperature far in excess of what is used in pasteurization (70 °C (158 °F)), and can destroy some of the flavour of the preserved food.
Appert's method was so simple and workable, that it quickly became widespread. In 1810, British inventor and merchant Peter Durand also of French origin[citation needed], patented his own method, but this time in a tin can, so creating the modern-day process of canning foods. In 1812 Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Just a decade later, the Appert method of canning had made its way to America. Tin can mass production was however not common until the beginning of the 20th century, partly because the they were difficult to open until the can opener was invented. A hammer and chisel were needed to open cans until the invention of a can opener by an Englishman named Yates in 1855.
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