Dry base for freshly prepared sauce.
A new natural category for the professional kitchen. Cook in your own kitchen and control taste, thickness and cost.
Not a seasoning and not a ready-to-use sauce.Speciō comes to life in your kitchen and becomes a complete sauce - with the taste and texture like it was just made from fresh ingredients.
Lasagna with bechamel, steak with demi-glace, pasta arabiata, fish with hollandaise - we will put together a seasonal matrix of sauces for your menu.
We select dry sauces to suit the format of the establishment, technological map and dishes. From one kitchen to a network and wholesale distribution.
Classic and original sauces for hot menus, pasta, meat, fish and salads.
Repeatable taste and clear cooking process across multiple locations.
Professional packaging for banquets, events and large volumes.
Supplies for distributors, kitchen factories and food production.
The assortment is grouped the way the chef and technologist think: according to the task in the menu.
Full list - 33 dry sauces in professional packages.
Lasagna, gratins, pasta and casseroles - delicate texture and consistent creamy profile.
Steaks, meatballs, ribs, shish kebab - rich meat flavors and expressive sauces.
Italian menu with tomato and cream profiles - fast, consistent and expressive.
Fish and seafood - sauces for serving, baking and restaurant finishing of dishes.
Burgers, salads and appetizers are familiar flavors for menu hits and high turnover.
Grill and bright national dishes - spicy, smoky and expressive flavor profiles.
Base for lasagne, pasta, gratin, casseroles and creamy dishes. Large matte bag with a resealable zip lock.
Without flavor enhancers, without flavorings and other unnecessary additives - a pure recipe for the professional kitchen.
Solutions created to meet the standards of modern HoReCa and stable restaurant results.
From a dry base, the cook prepares the required volume of a full-fledged fresh sauce using understandable technology.
Production processes are built taking into account HACCP safety requirements.
When a ready-made solution is not enough, Speciō technologists develop a recipe for a specific dish, equipment, process and target cost.
Technologist's approachIn the brief we fix the dish or product, equipment, batch size, heating, cooling or freezing, requirements for taste, texture and composition, target cost. We will agree on operating modes and stability based on the results of testing the sample in your kitchen or line.
The manager will contact you and prepare a personal offer.
