Ian Beauchamp gives us an insight into the challenges of hydrating grains and porridge type products and how these can be overcome with Steam Infusion.
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How it works?
In-Tank & In-Line
Faster cooking
No burn-on
Fat reduction & NPD
Maintenance-free & energy efficient
Robot chef
Batch or continuous
Replace direct steam injection
Steam requirements
Extend vessel life
Jet Cook vs Steam Infusion
Steam Infusion testing
Steam Infusion applications
Baby food
BBQ sauce
Bechamel sauce
Bolognese cryogenic cooling
Brewing wort heater
Caramel sauce
Chocolate custard
Chunky soups
Coconut cream filling
Condensed milk
Cottage pie meat sauce
Curry
Dysphagia products
Frozen ready meals
Fruit sauces
Hollandaise sauce
Ketchup
Maheu drink
Mushroom sauce
Pasta sauces
Pizza sauce
Plant-based drinks
Porridge
Ready meals
Rice pudding
Sweet chilli sauce