Sauces such as béchamel and cheese are complicated products, as with bulk production comes a range of issues including burn-on, poor viscosity and varied texture. This is due to the methods used to hydrate the starch and activate the flour; if these are not strictly controlled then repeatability and consistency cannot be guaranteed.
The Jet Cook™ System entrains the flour and starch in seconds, cooks out the flour and hydrates the starch in a fraction of the traditional processing time. A 1000Kg batch should take no more than 25 minutes.
If a more traditional style bechamel is required, the combined use of Jet Cook™ and Roux Bar can make a base roux for the initial stage of the sauce.
The use of the Jet Cook™ will also allow the customer to potentially reduce the fat and salt content of the recipe with no flavour or texture detriment, this is due to the simultaneous heating and mixing capability of the Jet Cook™ units.
”Bechamel Sauce with the use of Jet Cook, cooked in less than 20 minutes without any burn-on in the vessel or in the finished product.”
Thijs van den Bosch - Process Development Manager
Vaco-Bakkavor - Belgium
Example Jet Cook Product Process Timings
Jet Cook™ is the cutting-edge patented technology developed by DCN, which is taking the global food industry by storm. We asked Stuart Rigby...
