PA/PE bags for vacuum packaging - plain, moleskin, metallised and sous-vide for cooking.

Internetto.eu offers smooth bags and films that work with chamber packers. They are designed to pack food products (meat, fish, cheese or nuts), but also to protect other, sometimes non-obvious articles, such as documents, electronics or cash.

In addition to plain bags, Internetto.eu also supplies knitted bags and knitted films foruse with slat packers. These offer a high level of protection and durability.

Depending on individual needs, vacuum bags and films are available in various thicknesses and sizes. If you need to pack products with higher packaging strength requirements (e.g. gassy products, products with sharp edges, complex heat treatment, transport), we encourage you to consult us before purchasing.

When deciding on the purchase of vacuum bags and films, it is important to bear in mind the safe use of the product for its intended purpose. Standard vacuum packaging bags cannot be used for prolonged heat treatment. Bags for vacuum cooking, pasteurisation or sous vide processes have strictly regulated safe migration levels.

The bags available on our website can be used in the following thermal processes:

Vacuum pasteurisation, temperature range possible with PA/PE bags: 60°C-95°C, heat treatment time: up to 4 h. The aim of the food pasteurisation process is to reduce pathogens and extend shelf life. It should be noted that the process does not achieve complete sterility and requires further refrigerated storage. The use of PA/PE bags in the vacuum pasteurisation process has a positive effect on the texture and flavour of the food, compared to treatment with classic methods. They maintain the water and oxygen barrier.

Sous vide cooking, temperature range in the process: 55°C-85°C, possible in PA/PE bags for heat treatment for a maximum of 4 h. The aim of the process is to subject the product to a precisely defined temperature, in order to maintain the ideal texture and aroma and to compensate for loss of vitamins and minerals. Since sterility is not achieved, further refrigerated storage of the product is necessary.

Thermalisation, which is the rapid heating of a product that has already been heat-treated. The typical temperature range is 57°C-65°C, less frequently 70°C, and the process time is a maximum of several minutes. Thermalisation is characterised by minimal loss of sensory value of the product. No heat-resistant film is required for this process; standard PA/PE films are sufficient.

Stock up on vacuum packaging accessories such as:

• Tapes - Teflon pads
• Sealing wires
• Gaskets

Also ensure safety and quality control with detectable products.