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Dear customers, we remind you that MCM Emballages will be closed on Friday April 15 (holiday in Alsace) and Easter Monday April 18. Orders placed over this long Easter weekend will again normally be processed chronologically from Tuesday, March 19. Thank you for your kind understanding.
Jars and glass packaging : An aesthetic design, an unequalled refinement, a bright transparency: there is everything to allow you to produce an elegant line of products meeting your expectations of optimizing and differentiation of the products that you manufacture with know-how and passion. We are your partners to ally the good with the beautiful. Discover this range; do not hesitate to ask for samples for carrying out tests; we shall be glad to send them to you promptly. To see in detail all our range of Weck and Bruni jars, consult our online catalogue.
Canning, it is economic and ecological!
- economical, because you make yourself your jars, glasses and cans depending on the products, fruit and vegetables of the season, at your taste, and you can store them for many years without altering the nutritional qualities;
- Ecological: you can reuse almost endlessly your glass jars and the stainless steel hooks (or clips) in the case of the WECK jars. Moreover, glass is a clean material and 100% recyclable!
Pasteurization is a process for preserving food invented by Louis Pasteur in 1856 by which food is heated to a set temperature for a set period before being cooled quickly. Pasteurization temperatures range between 65 °C and 100 °C and sometimes even more. At the beginning, this method was used by Louis Pasteur to destroy bacteria in wine.
In pasteurization, it is not the temperature at which the food is subjected that destroys microorganisms (even if some die before it is reached) but the abrupt cooling at the end of pasteurization.
Under the effect of thermal shock, pathogenic bacteria and those that cause food spoilage are destroyed. Pasteurization significantly reduces the number of microorganisms in the pasteurized product, but some pathogenic forms such as spores resist.
After that pasteurization has destroyed the pathogenic bacteria, it is important to refrigerate the pasteurized food to prevent the multiplication of bacteria that have not been destroyed.
Contrary to what is caused by cooking, the relatively low temperatures used to pasteurize food allow retaining the taste qualities intact. Pasteurization is different from the UHT method used for the treatment of milk, where only heat plays a role in the destruction of microorganisms.
Pasteurization is used for:
- improving the microbial quality of food;
- extend the life of food;
- preserve the organoleptic quality of food.
Today, pasteurization is used for several types of food:
- beer,
- fruit juices;
- milk;
- liquid eggs;
- honey;
- cider;
- jam,
- stewed fruit,
- fruit in syrup;
- tomato concentrate.