Customer testimonials

Indonesian, artisanal and organic dishes and sauces in jars: the Enak Délice cannery is formed at the CTCPA!

19

May

Indonesian, artisanal and organic dishes and sauces in jars: the Enak Délice cannery is formed at the CTCPA!

Published on : 19/05/2022

Founded by Nurlita and Vincent DENIS, the cannery ENAK DELICE manufactures and markets Indonesian, artisanal and organic dishes and sauces. The two associates trusted the CTCPA to train them in the canning trade and to determine their sterilization scales. Vincent DENIS, co-founder, comes back with us on this support.


How was Enak Délice born?

Our cannery Enak Délice was born from the association of the love of the kitchen with the love of the Indonesian culture!

Nurlita, my wife, is originally from Java in Indonesia. She has a perfect knowledge of the exotic ingredients and cuisine of the archipelago. With her experience acquired during years in France, she was able to strengthen the expectations of the French clientele, but also of its Indonesian diaspora living in France. For my part, I have been in the restaurant business for a long time. I worked for the ELIOR Restauration group but also in London for Alain Ducasse at the Dorshester and other beautiful French houses.

Enak Délice is a long time common project which has been refined thanks to our different experiences, with only one objective: to make discover to the greatest number the flavours of the Indonesian cooking by proposing dishes with a long shelf life, delivered in all France.

In 2022, the cannery was born!

Introduce us to Enak Délice

ENAK DELICE is a cannery based in Normandy, artisanal and organic which proposes Indonesian dishes and sauces in jars. We have designed different recipes to delight the taste buds of our consumers by offering them to (re)discover the true taste of Indonesia. "Enak" means "it's good" in Indonesian.

We wanted to propose a different offer on the canning market. We are proud to be the first artisanal cannery in France to sell Indonesian dishes made from 100% organic ingredients.



We currently offer 4 cooked dishes (Beef Rendang, Beef Gulai, Chicken Opor and Soto Ayam) and our famous peanut sauce. Our recipes are cooked with organically grown ingredients. Our vegetables are picked in season. We favor short circuits in the Normandy region. Our jars are a concentrate of flavors with amazing spices!

 

We also favour zero waste with the use of glass jars that can be recycled ad infinitum.

Our products are distributed in producer's stores, organic grocery stores, foodtrucks... And on our own website: Our products | Enak Délice (enakdelice.fr)

How did you know the CTCPA ? What did you think of the CTCPA's support?

In order to launch our project, we were looking for a training to learn the job of canner. It seemed essential to us to call upon the CTCPA to train us in the techniques of the trade, in the rules of hygiene, in the use of an autoclave... because it is the reference center in France for more than 70 years on the expertise and the food innovation.

Taking into account our calendar imperatives and the availability of the CTCPA, we went to do our training at the CTCPA of Avignon. This is one of the strengths of the CTCPA: to have several centers in the region!

We found this training interesting because it was very instructive by mixing pedagogy and technique. More than learning the job of canner, this training combines good atmosphere and team spirit! The trainers (Christine DECANIS, Coline MARTIN and Fabien AUPY) gave us all the necessary knowledge and the keys to succeed in the canning industry.

At the end of the training, we obtain our state-recognized certificate of competence, which is a real plus to attest our know-how and to establish our technical quality!

After the training, it is the CTCPA of Amiens which took over to determine the scales of our products. Nicolas MARISSAL and Alexis SAUVEUR answered our needs as soon as possible by giving us technical advices for the sterilization of our ready meals.

I share with you an example that may be useful to future canners: Before designing your dish, remember to blanch your vegetables for a few minutes. This will ensure sanitary safety and optimize the sterilization step by avoiding microorganisms harmful to your canned food.

How do you want to grow the Indonesian food community?

We have designed our website to be enriched with the comments and desires of all the people who will taste our dishes. We want it to become a place of exchange around Indonesian cuisine. For that, we will publish recipe secrets, news and all our upcoming novelties. Stay tuned!

CONTACT ENAK DELICE :

CONTACT CTCPA

__

Train as a canner with the CTCPA: Cannery training: learn to make cans (CPF) (ctcpa.org). This training is 100% financeable via your personal training account.

The CTCPA accompanies you on the development and validation of heat treatment schedules : mapping of chambers, validation of scales, development and optimization of scales, microbiology stability controls...
Spread the love

latest news

13

Feb

Setting up a micro-cannery in Benin: the CTCPA supports the Fonds de dotation Entr'aide d'Armorique

The CTCPA supported the Fonds de dotation Entr'aide d'Armorique in setting up a micro-cannery in Benin.

Read more

The CTCPA supported the Fonds de dotation Entr'aide d'Armorique in setting up a micro-cannery in Benin.

18

Jan

Conclusions of the ECOFISH project (assessment of environmental impacts over the entire life cycle of canned and semi-canned fish)

Conclusions of the ECOFISH project (assessment of environmental impacts over the entire life cycle of canned and semi-canned fish)

Read more

Conclusions of the ECOFISH project (assessment of environmental impacts over the entire life cycle of canned and semi-canned fish)

16

Jan

Supporting tomorrow's agri-food model: CTCPA and KissKissBankBank join forces

The CTCPA officially becomes a KissKissBankBank mentor to boost innovative food projects.

Read more

The CTCPA officially becomes a KissKissBankBank mentor to boost innovative food projects.

latest news

Artisan canners

13

Feb

Setting up a micro-cannery in Benin: the CTCPA supports the Fonds de dotation Entr'aide d'Armorique

Published at 08:06

The CTCPA supported the Fonds de dotation Entr'aide d'Armorique in setting up a micro-cannery in Benin.

Read more

Environmental performance and sustainable development

18

Jan

Conclusions of the ECOFISH project (assessment of environmental impacts over the entire life cycle of canned and semi-canned fish)

Published at 16:03

Conclusions of the ECOFISH project (assessment of environmental impacts over the entire life cycle of canned and semi-canned fish)

Read more

Agri-food industry

16

Jan

Supporting tomorrow's agri-food model: CTCPA and KissKissBankBank join forces

Published at 15:15

The CTCPA officially becomes a KissKissBankBank mentor to boost innovative food projects.

Read more