Jet Cook™ Smashes Traditional Soup Processing Times

Jet Cook™ Steam Infusion trials were held this week on a high quality Mushroom Soup, which contained three types of mushroom and no starch or flour.

The objective of the visit was to gain a better understanding of the Jet Cook Technology and see it demonstrated on an existing product.  Our visitors were looking for reduced processing times and stages, but most importantly to repeat or improve on their existing product quality.

The first stage of the trial was to sauté the shallots in butter using our patented Braising Bar. Then the mushrooms and potatoes were added which reduced the overall temperature of the batch. The liquids were added and the Jet Cook™ was started on High Shear and heated and homogenised the product from 9°C to 93°C in only 4 minutes. The remaining ingredients were then added and the product was heated to 92°C with the Jet Cook on Low Shear so as not to damage the mushrooms.

The results showed that the total processing time was only 50 minutes compared to their traditional steam jacket time of 90 minutes.

There was also an improvement in particulate integrity and taste properties, a reduced number of stages and 100% yield.   

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Jet Cook™ Smashes Traditional Soup Processing Times
Mushroom Soup  
Jet Cook™ Smashes Traditional Soup Processing Times
 
Jet Cook™ Smashes Traditional Soup Processing Times
 
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