Produces premium mise-en-place components and complete menus for gastronomy, hotels, canteens and catering.

Matty GmbH

Kramsach (headquarters) · Buch bei Jenbach (production)New on Amplifa

2021Start of development of the software solution for

1–3 kgNet weight per sous-vide bag

2Locations in Tyrol

This is Matty

Matty GmbH is a menu and component manufacturer headquartered in Kramsach with its production site in Buch bei Jenbach in Tyrol. The company produces premium mise-en-place components such as sauces, soups, meat dishes, side dishes and desserts as well as complete lunch and evening menus for gastronomy, hotels, canteens and catering. The products are predominantly cooked sous-vide and delivered in bags with net weights of 1 to 3 kg; the range also includes frozen products such as guacamole and broccoli cheese patties as well as, since summer 2024, ready-to-serve specialties in glass jars. Since 2021, Matty has been developing its own software solution together with partners for recording and controlling all kitchen processes, with which top gastronomy quality is reproduced in a production facility. Orders are placed via an online customer portal, and the products are freshly cooked and delivered quickly to the customers' kitchens. Production takes place in a production kitchen built in a former retail space in Buch bei Jenbach.

Site: Amerling 130a, 6233 Kramsach
Processes: Sous-vide cooking (veal cheeks, veal cream goulash, paprika chicken, creamy polenta, ratatouille,, Production of menu components (sauces, soups, meat dishes, side dishes, desserts) in bags, Frozen products (frozen guacamole, frozen broccoli cheese patties; spaetzle stored at -18°C), Recipe development and quality control (head chef, external consultants), Production of mise-en-place components and complete menus for gastronomy, hotels,, Sous-vide cooking, Recipe development, Process planning / digital kitchen software (system-controlled production)
Materials: Veal, Chicken meat (chicken legs), Beef (beef roulades), Cornmeal (polenta), Tomatoes, Vegetables (eggplant, zucchini, bell pepper, onion, carrots, celery, leek, garlic, beets), Mushrooms (king oyster mushrooms, button mushrooms, shiitake), Flour (wheat)
Industries: Gastronomy, Hotels, Canteens, Catering

01
Recipe development from practice with external consultants
02
Process planning by IT specialists
03
Online ordering via customer portal
04
System-controlled production in the production kitchen (including sous-vide
05
Quality control by the head chef
06
Freshly cooked and quickly delivered to the customers' kitchens

Products and preparation methods

Sous-vide cooking

Gentle vacuum cooking of meat and vegetable components in bags of 1 to 3 kg net weight.

Frozen products

Freshly produced products such as guacamole and broccoli cheese patties are delivered frozen (stored at -18 °C).

Specialties in glass jars

Since summer 2024, selected dishes have been offered ready-to-serve in glass jars.

Locations

Buch bei Jenbach

Production (production kitchen, former retail space)

Part weight / size: 1–3 kg per sous-vide bag
Lot size: Individual components up to complete menus
Materials: Meat, vegetables, sauces, pasta, frozen products

Production kitchen
system-controlled production (digital kitchen software)

Kramsach

Head office / administration

Example products

**Creamy polenta**Sous-vide · Gastronomy/Hotels

**Ratatouille**Sous-vide · Gastronomy/Hotels

**Veal cheeks**Sous-vide · Gastronomy/Hotels

**Veal cream goulash**Sous-vide · Gastronomy/Hotels

**Paprika chicken**Sous-vide · Gastronomy/Hotels

**Parsley spaetzle**Frozen · Gastronomy/Hotels

**Beetroot tartar (vegan)**Sous-vide · Gastronomy/Hotels

**Mushroom soup (vegan)**Sous-vide · Gastronomy/Hotels

**Beef roulades**Sous-vide · Gastronomy/Hotels

**Tomato sauce**Sous-vide · Gastronomy/Hotels

Inside the production

Industries

GastronomyHotelsCanteensCatering

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Sous-vide cooking (veal cheeks, veal cream goulash, paprika chicken, creamy polenta, ratatouille,Heat treatment	–	–	3 kg (net weight per sous-vide bag)	–	Veal, Chicken, Vegetables, Tomatoes, Cornmeal (polenta), Cream, Cheese (Grana Padano)
Production of menu components (sauces, soups, meat dishes, side dishes, desserts) in bagsPlastic	–	–	1 kg – 3 kg	–	Veal, Chicken, Beef, Vegetables, Dairy products, Potatoes, Pasta
Frozen products (frozen guacamole, frozen broccoli cheese patties; spaetzle stored at -18°C)Plastic	–	–	2 kg	–	Avocado, Broccoli, Quinoa, Cheese, Flour, Egg, Milk, Parsley
Recipe development and quality control (head chef, external consultants)Testing	–	–	–	–	–

Additional services

Production of mise-en-place components and complete menus for gastronomy, hotels,Sous-vide cookingRecipe developmentProcess planning / digital kitchen software (system-controlled production)Quality controlDelivery to kitchens (freshly cooked and delivered)Customer portal for online orderingProduct presentation directly at the customer's premises

Reference customers

Connys (Original Tiroler Wirtshaus)

History

2021
Start of development of an own software solution for recording and controlling all kitchen processes together with partners.
2024
From summer: Matty specialties also available ready-to-serve in glass jars; expansion of the range (vegan/vegetarian) for the winter season.