Bakkavor masters porridge manufacturing with Steam Infusion
Bakkavor, the leading provider of fresh prepared food (FPF) in the UK, with a strong international presence in the US and China, uses OAL’s Steam Infusion technology to manufacture porridge following the successful installation of the advanced heating and mixing process.
Stop burnt porridge
Research, under a £1 million Innovate UK project, identified grain hydration as a hot spot for Steam Infusion due to the fast heating and unique homogenising effect generated within the unit, making it perfect in the production of porridge. The partial vacuum and short residence time within the Steam Infusion Vaction™ Pump prevents the exposure of ingredients to excess temperatures, in turn, preventing contact with the kettle's surface which can burn and affect the finished product's flavour and visual quality. Traditionally, easy to burn dairy-based products taste fresher and are visually clearer.
“We are very happy with the retrofit of OAL’s Steam Infusion technology to manufacture porridge. We have been able to quickly master how to maximise the benefits of the Steam Infusion system and we’re confident that the technology offers the flexibility to cook a wide variety of products to delight our customers.
The system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely ‘cook proof’. Since the installation, our engineering team haven’t had to touch the system.”