Sauces, pastes and creams are packaged in glass jars. First courses, appetisers and fillings can be added with them. There are two different types of products: thin granulometry products added with oil and products added with mayonnaise. Products added with oil are packaged in 180, 500 g. glass jars (best before 24 months from manufacturing). Products added with mayonnaise are packaged in 180, 1000 g. glass jars (best before 18 months from manufacturing). Oil creams are hot-made. The working process involves row materials preparation, cooking, grinding and packaging. At the same time preparations are thermally treated by means of pasteurisation. Mayonnaise sauces are cold-worked and packaged. Fresh ingredients are worked according to the following stages: cleaning and washing, cutting and centrifuging for liquid removal, mixing and cooking, swift cooling, mixing and packaging. All the above listed operations are carried out in specially arranged rooms.