Product Recall Notification: Roland® Preserved Lemons and Roland® Manzanilla Olives Stuffed with Anchovies.

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Storage Tips

Artisanal Pasta & Sauces

  • Our Don Bruno® Pasta should be stored in a cool, dry place.
  • Refrigerate the Pasta Sauces after opening to ensure freshness.

Asian Specialties

  • Our Noodles, Asian Rice and Panko should be stored in a cool, dry place.
  • Store our Abalone, Agar-Agar, Cuttlefish, Oil, Seaweed, Sushi Ingredients, Tempura and Conch at room temperature.
  • Refrigerate our Asian Mustard, Tofu and Quail Eggs after opening.

Baked Items

  • Store in a cool, dry place, away from sunlight if possible.

Cocktail Items

  • Refrigerate after opening.

Condiments & Spices

  • Our Dry Spices should be stored at room temperature.
  • Refrigerate our Condiments after opening.

Cooking Wine

  • Store at room temperature.

Desserts & Chocolate

  • Store our Apricot Nappage, Cocoa Powder, Almond Paste & Marzipan, French Tartlettes, Susanna’s Shortbread and Flan at room temperature.
  • Store our Chocolate and Pate a Glacer in a cool, dry place. Refrigerate Dulce De Leche after opening.

Escargot

  • Store at room temperature.  Refrigerate after opening.

Fruit

  •  Store at room temperature. Refrigerate after opening.

Grains & Noodles

  • Store at room temperature.

Indian Sauces

  • Store at room temperature. Refrigerate after opening.

Oils

  • Store at room temperature.  Refrigerate our Nut Oils after opening.

Sauces

  • Store at room temperature. Refrigerate after opening.

Seafood

  • Store in a cool, dry place. Refrigerate after opening.

Snacks

  • Store at room temperature.

Tea

  • Store at room temperature.

Truffles & Pates

  • Refrigerate after opening.

Vegetables

  • Store at room temperature. Refrigerate after opening.

Vinegars

  • Store at room temperature.

Food Processing: Artichokes

Turning Artichokes into Quartered Artichoke Hearts

Artichokes are harvested by hand, one at a time and placed in baskets, which are shipped to an auction house. An artichoke auction is then conducted in the Dutch Style, whereby the price starts very high and is lowered until the first packer makes a bid. Once the artichokes are sold, they are taken to a processing plant and move up a conveyor where they are sorted by size. Next, the artichokes are blanched in hot water. The hearts are inserted by hand into a peeling machine where the lower portion of the stem and the top part of the head are cut off and the tough outer leaves are removed. The hearts are then placed in cans, which are filled with hot water and a small amount of citric acid. The cans are cooled and stored for several weeks of incubation to assure the product has been properly processed.


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