EVENT: A cooking class with a difference

To coincide with OAL’s whitepaper on Steam Infusion, we are holding a series of Steam Infusion cooking classes tailored around your needs as food development professionals. Each session will focus on a different aspect of cooking which would benefit from using Steam Infusion: 1st Class - Thursday 29th September - Scale Up - Broccoli & Stilton Soup

2nd Class - Thursday 26th January - Fat Reduction - Cheese Sauce

3rd Class - Thursday 16th March - Spice Enhancement - Tikka Masala Sauce

We'd love for you to join us.

You’ll be cooking with Chris Brooks, OAL’s Development Chef, learning how Steam Infusion can scientifically improve your manufacturing processes.

Each class takes place at the National Centre for Food Manufacturing (map) and is free to attend. Scroll down to learn more about our 1st class addressing common scale up issues. To ensure that everyone gets the most out of the day, places are limited so register your interest today to avoid disappointment.

[maxbutton id="9"]

Steam Infusion Trials

1st Session: Scale Up

As a development person we know you’ll want to get close to the equipment and so you’ll be doing the cooking.  On the menu is a broccoli and stilton soup, cooked three ways:

Batch 1: 2-3kg, cooked in an ordinary saucepan on an induction hob (as you would at home).

Batch 2: 300kg, cooked in a jacketed vessel.

Batch 3: 300kg, cooked using OAL’s innovative Steam Infusion Technology.

At the end of the cooking process, you’ll have the chance to sample each of the three soups so you can see (and taste) for yourselves the ease of scaling-up using the Steam Infusion cooking process.

We hope you can join us on one of these unique experience days.

1st Class - Thursday 29th September - Scale Up - Broccoli & Stilton Soup

2nd Class - Thursday 26th January - Fat Reduction - Cheese Sauce

3rd Class - Thursday 16th March - Spice Enhancement - Tikka Masala Sauce

[maxbutton id="9"]

Why does Steam Infusion reduce scale-up issues?

Steam Infusion better replicates cooking in a saucepan by preventing over processing. Heat up times are significantly quicker as the Vaction unit can put larger volumes of energy into the product efficiently due to a partial vacuum generated within the unit than traditional technologies. Further information can be found in the “Steam Infusion Heating Whitepaper”.

EventsDeborah Stokoe