Storage & preservation
8 articlesPilier Pro tips
Transport en été : ce que la chaleur fait à un chargement
Heat, coatings, nuts, olives: what to demand from your carrier, how to inspect upon receipt, and when to reject a batch. Professional guide for foodservice and specialty grocery buyers.
Casse, invendus, DLUO courte : que faire d'un lot qui approche
Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.
Aflatoxines : ce qu'un acheteur contrôle à réception
Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.
Contamination croisée fruits à coque : le plan de maîtrise en cuisine
Streamlined workflows, dedicated utensils, cleaning protocols, staff training, and traceability: a concrete cross-contamination control plan for nuts in professional kitchens.
HACCP Dried Fruits: Best-Before Date, Traceability, Reception
HACCP dried fruits: reception control, best-before date vs use-by date, batch traceability, FIFO storage, and allergens. The reference guide for professionals.
5 mistakes that make dried fruit go mouldy in storage
5 common mistakes that cause your dried fruits to mold or turn rancid in professional storage. Causes, warning signs, and concrete fixes for wholesalers, greengrocers, and caterers.
How to store dried fruit: methods and shelf life
Discover the best storage and preservation techniques for dried fruits. Follow our recommendations to maximize their shelf life | Palimex.
Storing Medjool dates like a pro: complete preservation guide
Temperature, humidity, FIFO, packaging: every rule for storing Medjool dates as a professional and avoiding stock losses.