OAL Steam Infusion recognised in Food Manufacturing Africa
Whilst at The South African Association for Food Science & Technology’s (SAAFoST) 21st Biennial International Congress in Durban, South Africa, OAL has started to receive some serious publicity in Africa. August's edition of Food Manufacturing Africa see's OAL's steam infusion technology explained and their collaboration with Dairy Gold, Zambia praised. Dairy Gold used steam infusion to hydrate maize flour to manufacture beverages, as part of their re-launch looking at opportunities to reduce operating costs whilst improving product quality.Using their patented steam infusion system, OAL were able to hydrate maize flour up to concentrations of 12%, at a rate of 15,000 litres per house using only one 5,000 litre vessel.
Winani Chowa, process development director at Dairy Gold said,
"When we were seriously considering re-entering the market we knew that this would entail products and processes, which were superior to our competitors. It would also have to be cost effective as we are operating ion a very demanding and competitive market sector."