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Storage & preservation

11 articles

Pilier Pro tips

Lot Inspection: How to Build a Representative Sample
Pro tipsStorage & preservation

Lot Inspection: How to Build a Representative Sample

Receiving a pallet: how many samples, how to distribute them, and which checkpoints to use for inspecting a lot of nuts, spices, or olives without opening everything.

7 min
Shrinkage and Breakage: Measuring Bulk Aisle Losses
Pro tipsStorage & preservation

Shrinkage and Breakage: Measuring Bulk Aisle Losses

Breakage, dehydration, sampling, weighing errors: the Palimex method to measure each bulk B2B loss item and adjust your pricing without guesswork.

7 min
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Product Withdrawal and Recall: The RappelConso Procedure for Professionals
Pro tipsStorage & preservation

Product Withdrawal and Recall: The RappelConso Procedure for Professionals

Targeted by a RappelConso notice? Blocking, batch identification, customer notification, display, return: the complete procedure for wholesalers and foodservice professionals.

7 min
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Summer Transport: Heat Effects on B2B Shipments
Pro tipsStorage & preservation

Summer Transport: Heat Effects on B2B Shipments

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.

7 min
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Near-Best-Before Stock: What to Do? B2B Guide by Palimex
Pro tipsStorage & preservation

Near-Best-Before Stock: What to Do? B2B Guide by Palimex

Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.

10 min
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Aflatoxins: What a Professional Buyer Checks Upon Delivery
Pro tipsStorage & preservation

Aflatoxins: What a Professional Buyer Checks Upon Delivery

Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.

8 min
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Cross-contamination in nuts: control plan
Pro tipsStorage & preservation

Cross-contamination in nuts: control plan

Streamlined workflows, dedicated utensils, cleaning protocols, staff training, and traceability: a concrete cross-contamination control plan for nuts in professional kitchens.

8 min
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HACCP Dried Fruits: Best-Before Date, Traceability, Reception
Pro tipsStorage & preservation

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.

9 min
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5 mistakes that make dried fruit go mouldy in storage
Pro tipsStorage & preservation

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.

12 min 15 FAQ
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How to store dried fruit: methods and shelf life
Pro tipsStorage & preservation

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.

7 min
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Storing Medjool dates like a pro: complete preservation guide
Pro tipsStorage & preservation

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.

9 min 15 FAQ
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