- Sterilized products based on black summer truffle and champignons.
- Sterilization takes place on 121 ˚C, in the following way:
Raising the temperature of the material (center of the jar) up to 121 ˚C, in a specific time period on this temperature, in the next stage we continue with cooling (with cold water) to a temperature of 30 ˚C. The whole process lasts between 2,5 and 3,5 hours (depending on the size of the package (jar)).
