Reduction Cook Chutneys with Jet Cook™

Last week, we worked with a UK customer to improve the finished product quality and speed of production of two of their largest volume products:

Caramelised Onion Marmalade – (fresh onions and muscovado sugar)

Method:  The Patented Braising Bar system added colour to the onions before Jet Cook heated the marmalade to 99°C in only 10 minutes. The Vapour Reduction System reduced the product by 43ltrs in 15 minutes @ 3ltrs per minute (approx.)

Result: The finished product had good viscosity, particulate integrity and flavour. The vessel required no cleaning down between batches due to zero-burn-on.

Bruschetta Bread Topping – (diced tomatoes, apple and herbs)

Method: We used a similar method to the Onion Marmalade, however it was imperative to have particulate integrity of the marinated tomatoes.  We achieved this by controlling the agitation and the stage at which the tomatoes entered the vessel. The Vapour Reduction System removed 55kgs of liquid from the product in 20 minutes.

Result: The final product had a fresh “just-cooked” flavour as the process was 30% quicker than the traditional processing method.  It also had the required chunky texture and visible tomatoes and herbs.

If you would like more information on our processing systems and product and process support then please contact +44 (0) 1767 677515 or email [email protected]

 

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Reduction Cook Chutneys with Jet Cook™
Bruschetta Topping  
Reduction Cook Chutneys with Jet Cook™
Bruschetta Topping  
Reduction Cook Chutneys with Jet Cook™
Onion Marmalade 
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