Jet Cook™ Béchamel Sauce with Powder Entrainment

One of the key benefits of a DC Norris Cooking System is its’ flexibility, and we work closely with our customers to develop ways in which to produce their recipes using the most efficient and productive processing methods possible.

With this in mind, we have developed two ways to produce Béchamel Sauce, either with a roux-base or by using powder entrainment.  Both processes achieve the same high quality result, however some customers prefer mimicking the traditional home-cooked style of creating a roux, whilst others like the speed of powder entrainment.

Powder Entrainment

Our latest Powder Entrainment Method is achieved by entraining all the powders such as flour, starch and condiments into the rapid flow of liquid via our In-Line Jet Cook™ Steam Infusion System.  This will then rapidly heat and mix the liquids and powder at supersonic speeds (1000mtr per second) ensuring there are no lumps or agglomerations. This method is ideal for both large and small scale production volumes, and our systems are producing batches between 500kg and 1500kg in the UK and overseas.    Typically a 1000kg batch can be produced in 30 minutes, and our larger system can entrain 600kgs of powder in 2 minutes.

You can also entrain milk powder, SMP or whey powder for a lower fat version if required

Roux Bar

The traditional method uses our patented in-vessel Roux Bar technology and mixes and cooks the fat and flour into a roux prior to the milk being added.

The difference in the quality of the two finished products is negligible both giving excellent results.

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Jet Cook™ Béchamel Sauce with Powder Entrainment
 
Jet Cook™ Béchamel Sauce with Powder Entrainment
 
Jet Cook™ Béchamel Sauce with Powder Entrainment
Powder Entrainment 
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