Our Production Solutions for Desserts, Preserves & Conserves
Desserts, preserves and conserves can be expertly manufactured using the DC Norris range of steam jacketed cooking kettles. A large range of innovative options are available with our kettles including Jet CookTM; the fastest cooking system on the market today. The DC Norris Jet CookTM steam infusion system works particularly well for dessert products such as crème patissiere and custards with no burn-on and minimal cleaning time.
Capacity Range:
From 40 gallons
Cook Chill
Cook-Quench
Chill
Jet CookTM
Kettles
Industrial Production of Desserts, Preserves & Conserves
In addition to our kettles and accompanying systems, other accessories available are in-vessel homogenizers and automated ingredient additions. Control can be relatively simple or sophisticated; the popular DC Norris Recipe Manager has RFID tagging for real time data logging and operator/ingredient traceability.
We offer steam jacketed kettles from 80 gallons to 800 gallons. Pilot plant and custom size kettles are available on request. We also offer a range of electrically heated and gas fired kettles from 40 gallons to 100 gallons, all are able to produce high quality desserts, conserves and preserves.
Desserts
- Custards & puddings
- Cream-based pie fillings
- Fruit pie fillings
- Gelatin
- Chocolate, caramel, butterscotch, peanut butter and other fudge sauces
Preserves
- Jellies
- Compotes
- Jams
- Fruit butter
- Chutney
- Fruit paste
- Marmalade & Fruit Sauces
Conserves
- Fruit curds
- Fruit and nut conserves
To produce a smoother and glossy finished topping whilst also reducing the production time of 75 minutes per 500kg batch.
Contact DC Norris North America to get a customized quote for your dessert, preserve or conserve needs.