Choose the best water for restaurants is not a matter to be left to chance. Although they may all seem to be the same, they are not at all. Today we explain the types of water and their characteristics.
At HG Mallorca we are passionate about drinks, from wine to water, no matter what it is. We like to select the best brands to offer a service of the highest quality. beverages for catering in Mallorca like no other. In this article we want to tell you about the importance of choosing the right water.
Better water for restaurants - does it really exist?
Yes, it exists, because no two waters are the same.
Natural mineral water is the result of a process that begins when water from rain or snowmelt runs down through mountain rocks and reaches an aquifer deep in the earth. This water, pure and full of minerals, remains there protected from pollution.
The fact that some people prefer one water to another is not a question of whim, but of mineralisation. Waters taste different depending on where they come from and the minerals that abound in that area.
Types of mineral water
The classification according to their dry residue, i.e. the amount of total minerals present, is as follows:
- Very weakly mineralised waterdry residue present up to 50 mg/l
- Water with low mineralisationis the one containing less than 500 mg/l
- Medium mineralisationcontains between 500 and 1500 mg/l
Above these values it would be water:
- Sulphated
- Calcium
- Fluorinated
- Magnesium
- Acidified
- Chlorinated
- Bicarbonates
Cabreiroá, among the best waters in the world
Cabreiroá water is the weak mineral water that we like the most at HG Mallorca. And how can we not like it? The still format has won the Gold Medal of the Monde Selection Quality Institute, and Cabreiroá's Magma brand has been awarded the Gran Gold award for four consecutive years, which certifies the highest degree of quality. No wonder we chose it as the best water for restaurants.
The Cabreiroá aquifer is fed by rainfall from one of the best preserved natural environments in the region. When the drops touch the ground, a process begins that lasts more than 200 years and gives us the unique mineral water that is Cabreiroá.
The subsoil beneath the spring from which this water flows is a source of health and balance: layers of granite and quartzite, calcium, potassium, sodium, silica, magnesium... The region of Verín gives us the right proportion of minerals to hydrate us and replenish our strength.
In the case of Magma de Cabreiroá, it has an original, unique flavour. It comes from inside the earth, at a depth of 3,000 metres, where it can reach 100ºC and where it mixes with the carbon dioxide gas from the earth's magma that emerges from the Regua de Verín fault. The pressure causes the water to return to the surface and thus we obtain our prized and characteristic product.
This is undoubtedly the best water for restaurantsis the one chosen by HG Mallorca for our hospitality customersbecause the quality we offer must always be of the highest standard.
