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Steam Infusion Cooking Class

More Steam Infusion Cooking Classes Confirmed

After the success of our recent ethnic sauces and dairy based sauce cooking classes, we have launched two new dates so more of you can experience the Steam Infusion effect and find out why so many food manufacturers are switching to Steam Infusion. Our next Cooking Classes are…

September: Porridge Cooking Class 

What: Steam Infusion Cooking Class – Creamy Porridge.

Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach.

When: 10:00 am, Wednesday 28th September 2017.

October: Bechamel Sauce Cooking Class

What: Steam Infusion Cooking Class – Fresh No Burn On Bechamel Sauce.

Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach.

When: 10:00 am, Wednesday 18th October 2017.

What Happens at a Steam Infusion Cooking Class?

Learn About the Science…
Learn the science behind the Steam Infusion cooking process from the University of Lincoln’s food scientists. Find out how this unique cooking method transforms and differentiate your products.

Cook with Steam Infusion…
Join Chris Brooks, OAL’s Development Chef and watch how quickly Steam Infusion can cook products.

See the Future…
Discover how we’re using robots to cook products more efficiently and how your factory can benefit from introducing robotics and automation.

To register your interest for either or both events, click below.

Click here to register your interest.