FDBusiness.com

Bakkavor Master Porridge Production with OAL Steam Infusion

 Breaking News
  • Irish Supermarkets Benefit From the Christmas Spirit The latest grocery market share figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 31 December 2017, reveal that shoppers spent an extra €90 million on groceries over the festive period. David Berry, director at Kantar Worldpanel, comments: “Over the Christmas period the average household spent a record €1,532 on groceries – an increase of [...]...
  • Britvic Continues to Put Health at the Heart of its New Sustainable Business Programme Britvic has launched ‘A Healthier Everyday’, its new sustainable business programme which builds on its commitment to: help consumers make healthier choices; support the well-being of communities; and minimise its impact on the planet. The creation of ‘A Healthier Everyday’ follows a review by the company into how it can ensure that its sustainability programme is [...]...
  • Bayn Europe Sets Up Chinese Subsidiary For Sugar Reduction Bayn Europe AB has signed a joint venture agreement with real estate development company HuaHe International Asset Management to introduce sugar reduction to the China market. Both partners agreed on a co-operation model and mutual commitments for the set up of joint venture. Bayn will hold 65% of equity and HuaHe will hold 35%. Further to [...]...
  • Ishida X-ray Flexibility Ensures Premium Product Quality Ishida X-ray inspection technology is helping to maintain the premium quality reputation of one of Russia’s most popular traditional snack brands. The ‘ROSTRAGROEXPORT’ company was founded by Mr Boris Aleksandrov in 1995, who spotted a niche in the Russian food market for a good quality traditional curd snack.  Its ‘B.Y. Aleksandrov’ brand, named after the company’s [...]...
  • ‘Latte Levy’ – Coffee Drinkers Want to Go Green, But Price is a Barrier As the UK Government aims to eliminate avoidable waste with the announcement of its 25-Year Environmental Plan, Mintel research reveals that Britain’s coffee shop drinkers are happy to do their bit for the environment, but not at any cost. 40% of out of home hot drinks consumers wouldn’t mind paying extra for drinks served in 100% [...]...

Bakkavor Master Porridge Production with OAL Steam Infusion

June 28
16:33 2016

OAL Steam Infusion Retrofit LanceBakkavor is using OAL’s Steam Infusion technology to manufacture porridge following the successful installation of the advanced heating and mixing process.

Research under a £1million Innovate UK project identified grain hydration as a hot spot for Steam Infusion due to the unique homogenising effect and elimination of burn-on contamination. Following successful trials, Steam Infusion was retrofitted to existing kettles; Janet Prescott, Manufacturing Manager at Bakkavor Meals, Spalding explains the benefits of Steam Infusion for manufacturing porridge:

“We are very happy with the retrofit of OAL’s Steam Infusion technology to manufacture porridge. We have been able to quickly master how to maximise the benefits of the Steam Infusion system and we’re confident that the technology offers the flexibility to cook a wide variety of products to delight our customers.”

“The system is very fast and has reduced our cooking energy consumption by 15%. It’s a quality piece of equipment that’s definitely “cook proof”. Since the installation, our engineering team haven’t had to touch the system.”

Steam Infusion is a form of direct steam injection whereby culinary grade steam is directly introduced into a liquid product, with or without particulates. A Vaction™ unit, mounted on a lance located within the vessel introduces steam into the product. Lances can be retrofitted to existing vessels dependant on the type of agitation in the vessel.

Steam is accelerated within the Vaction unit using a unique nozzle design that accelerates the steam to Mach 3 (three times the speed of sound). As this steam comes into contact with the product, it creates a large dispersion zone and partial vacuum due to the Venturi effect. The steam then condenses and flows out as a uniform product. The partial vacuum means the unit acts like a pump, so product is pushed out of the unit and replaced with product to be heated.

The technology’s ability to heat product quickly is demonstrated in a whitepaper comparing traditional technologies ability to heat water against Steam Infusion. The study found that Steam Infusion can be up to 3 times faster at heating 1,000kg of water from 20C to 70C, taking just under 4 minutes.

The partial vacuum and short residence time within the Vaction™ unit prevent the exposure of ingredients to excess temperatures in turn preventing product in contact with the kettle surface being burnt and affecting finished product flavour and visual quality. Traditionally easy to burn dairy based products taste fresher and are visually clearer.

Grain hydration and porridge manufacture is just one area that the technology has been scientifically proven to offer advantages to traditional processing. Other areas of interest include soups, sauces and ready meals. Trials can be conducted at the National Centre for Food Manufacturing, Holbeach UK. At the site OAL are also conducting research into cryogenic cooling and robotic chefs.

About Author

admin

admin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 16, 2018Sival Plant Production Trade Show
  • January 17, 2018Anfas Food Product
  • January 17, 2018Dutch Organic Trade Fair
  • January 19, 2018International Green Week
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements