- cold extraction of all the flavors and aromas of any vegetable for gastronomy, pastry and haute cuisine
- cold flavouring in a very short time for oil, water and sauces
- enriching drinks, wines, cocktails with the concentrated flavors of your plants or fruits
Our ultrasounds are used in high-level mixtender labs and prestigious and starry kitchens!
Conventional maceration and infusion techniques can be optimized and enhanced with our technology, without altering the properties of raw materials.