Tips and FAQ
Would you like to learn more about our pasta, sauces and other products? We have compiled a list of frequently asked questions for you. Please don't hesitate to contact us should your question not feature in the list.
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I heated up a portion pack of penne according to your instructions, but the bag exploded. Shouldn't you check the heating instructions more closely before putting them on a package?
Before putting these heating instructions on the packaging, we extensively carried out internal tests. It always works with these instructions.
Your experience with an exploded pouch is exceptional, but it cannot be ruled out completely. And for this there are 2 possible causes, namely the heating time or the sample of the product itself:
- every microwave oven is different (wattages vary, a new vs. an older microwave with the same wattage will have differences, different brands with the same wattage will still have differences, etc.). That is why we always advise users of our portion packs to test in the beginning the heating time of a portion pack with their own microwave oven.
- a second cause could be the state of the product itself, more specifically with regard to the question whether the pasta always remained 100% frozen. For example, if you store the pasta for several months in a freezer that often opens and closes, the strong temperature fluctuations can lead to freezer burn on the products. This will cause paste sticking together. If you want to store the pasta for a longer period of time, it is best to keep it in a top-opening freezer or freezing room. This way you will avoid freezer burn, and the result will always be optimal.
Can you thaw the portion packs of pasta before heating them in the microwave?
Can one let the pasta defrost before heating up in the water?
Isn't your pasta better from the water than from the microwave?
It seems very easy to me, but I would like to test the products in advance. Is that possible?
Can I also heat your pasta in the steamer?
I still find the pasta a little bit too hard after 30 seconds. Can I heat them a little bit longer so that they soften?
This afternoon I reheated a pasta but noticed that some pieces looked whiter than others? What could this be? They also stick together for cooking.
Can I also heat your pasta in a microwave?
How and for how long can I conserve an opened doypack of sauce?
What preservatives are you using in your sauces, since some even can be kept at room temperature for up to 24 months?
Are your sauces completely ready-to-use or do I still have to dilute them?
Do you have gluten-free or lactose-free sauces as well?
I see different types of Bolognese sauce in your range. Why?
I would prefer to make my own Bolognese sauce, but would buy other sauces from you. Is that possible?