Sous vide pouches for professional kitchens, used up to 85°C
Smooth 65 micron PA/PE pouches that hold their seal in the water bath, from 45°C fish to 85°C braises. For chamber machines like Henkelman and Orved. Prices ex VAT.
- Under 1p
- Per bag, ex VAT
- 1983
- Making packaging since
- 12pm
- Next-day cut-off
Sous vide sizes
Fit the pouch to the portion, with 40 to 50mm to spare above the product for the seal. Most prep kitchens keep two sizes on the shelf: one for portions, one for batches.
| Photo | Size | Good for | Box price | Per bag | Add to basket |
|---|---|---|---|---|---|
 | 150 x 200mm65µ clear · box of 1000 | Chicken breast, single fillet, 150g cheese | £12.30 | 1.2p | |
| 160 x 250mm65µ clear · box of 1000 | Single steak, chicken breast, sous vide portion | £16.40 | 1.6p | |
 | 200 x 300mm65µ clear · box of 1000 | The everyday pouch: 500g to 1kg of almost anything | £24.60 | 2.5p | |
 | 250 x 350mm65µ clear · box of 1000 | Beef joint 1.5kg, whole chicken (boneless), cheese 2kg | £35.88 | 3.6p | |
| 300 x 400mm65µ clear · box of 1000 | Large joints 2.5kg to 3kg, whole cheese wheels 3kg | £49.20 | 4.9p |
Sous vide, done properly
What 65 micron handles
Fish at 45 to 55°C, beef and lamb at 54 to 62°C, pork and chicken at 60 to 66°C, root veg and long braises at 82 to 85°C. Up to 85°C for extended cooks, the standard pouch is the right one. A thicker pouch buys puncture resistance, and there's nothing sharp in a water bath.
A seal that survives the bath
Keep the seal area dry, use a double seal if your machine has one, and let the pump reach full vacuum. Chill fast after cooking, straight into an ice bath in the same pouch.
2.5p on a £14 plate
A 200×300mm pouch costs 2.5p, about 0.2% of the plate. Retail sous vide bags sold next to the circulator often run 15p to 25p each. If you've got a chamber machine, you don't need them.
Why buy direct from Flexipol
We manufacture our pouches in the UK and sell them to you direct, so there's nobody else's margin in the price.
| Compare | Flexipol | Typical online supplier |
|---|---|---|
| Price per bag | From under 1p a bag, the lowest we found | Higher on every matching size we checked |
| Who you're buying from | The manufacturer | Often a distributor |
| Price per bag shown | On every size | Rarely, so you work it out |
| Clear 65 micron sizes in stock | 36, from 140×170mm to 530×650mm | Often fewer |
| BRC AA certified | Yes | Varies |
| Free sample pack | Yes, test them on your machine | Not always |
Prices compared on 12 October 2026 against UK online suppliers selling the same 65 micron clear sizes. We check again every month.
Questions kitchens ask
What temperature can these pouches go to?
Our 65 micron pouches are used at sous vide temperatures up to 85°C for extended cooks. For cook-in-bag stews or anything held near boiling you need boilable grade, which is made to order rather than stocked online. The boilable guide covers where the line is.
Do I need a thicker pouch for sous vide?
No. Thickness adds puncture resistance, not heat resistance, and there's nothing sharp in a water bath. 65 micron is the right gauge for sous vide.
Will they work with my vacuum sealer?
Only a chamber machine, like a Henkelman, Orved, Multivac or Turbovac. Smooth pouches won't seal in a FoodSaver or other edge sealer.
Can I pack marinades and liquids?
Yes, in a chamber machine. The pressure drops evenly inside and outside the pouch, so stocks, marinades and butter stay in the bag instead of being pulled into the seal.
Which size for a single steak or fillet?
160×250mm at 1.6p a bag. Two portions or a duck breast with aromatics go in 200×300mm.
Are prices ex VAT?
Yes. VAT is added at checkout. Delivery is free over £120 ex VAT, next working day if you order by 12pm.