Overseas Advanced Jet Cook™ Product Training

We are extremely pleased to be working overseas again completing product and process training with an existing customer in Croatia. 

Due to a growing demand now for high quality/restaurant quality products, we were asked to assist our customer with some new products they are launching.   

Caramelised apple, honey and hazelnut porridge - Jet Cook System with Braising Bar, In-vessel Homogeniser and Recipe Manager.

We started by caramelising the apples with butter, sugar and honey until golden brown using the Braising Bar. We then added oat milk, rolled oats and hazelnuts before heating the product to 95°C using the in-tank Jet Cook to avoid any burn-on.  The non-mechanical shear action of the unit  releases fibres from the oats to add to the creamy mouth feel of the finished product. The total processing time was 30 minutes.

Hollandaise Sauce

Hollandaise sauce can be a problematic product due to the high % of butter in the recipe and very little water.

The combination of the Jet Cook and in-vessel homogeniser managed this process seamlessly in less than 25 minutes.

Vanilla Patisserie Cream

The vanilla cream took approximately 15 minutes and had a extremely smooth texture and high quality flavour due to the 17% whole egg content, speed of cooking and the combined homogenisation effect of the Jet Cook and In-Vessel homogeniser.

Over the next three days we will be producing more recipes including demi glaze, goulash, three cheese sauce, béchamel sauce, vegan stew and a local dish Dalmatian Black Risotto (Cuttlefish and squid ink risotto).

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