Mushrooms

Processing and slicing of mushrooms is carried out in raw form, and then the product is subjected to shock freezing. All this allows us to provide the consumer with a quality product in which all useful properties have been preserved.

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Aspen bolete mushrooms

Aspen mushrooms contain many important microelements and vitamins
Forest mushrooms mix

Flavorful and healthy mushrooms will be a great addition to your table
Porcini mushrooms

An excellent addition to first, second courses, pies and salads
Sliced porcini mushroom

Porcini mushrooms are used in first and second courses, salads, baked goods and pickles
Mushroom assortment

The basis for a variety of dishes - soups, pies, preserves, side dishes
Chanterelles

Chanterelles are universal forest mushrooms used in dishes
Champignons

Champignons are a source of nutrients and vegan protein
Mushroom mix

Coking base for soups, pies, preserves, side dishes

01

Receipt and incoming inspection of chilled raw materials
02

Shock freezing for 72 hours at -35°C
03

Cleaning of frozen raw materials
04

Arrival of raw materials in the packing department, inspection control of raw materials
05

Loading of product into hopper and its delivery to weighing station
06

Packing the product into consumer packaging
07

Quality control of labelling and integrity of packaging, checking absence of metal impurities
08

Packing into transport packaging
09

Shipment to consumer

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