Three top food companies from Singapore and India have visited our Product Development Kitchen to trial Butter Chicken Curry and a white wine sauce using our Steam Infusion and Braising Bar technology.
The two sauces we trialled usually take approx. 90mins and come with all the usual issues associated with viscose cream/dairy based sauces including burn-on contamination, fat separation/droplets after cooling. The sauces were produced in a fraction of the traditional product time and had a fresher and cleaner taste as well as a smooth creamy texture, with zero burn-on.
Following the trials, we received these comments from our Indian agent Sathish and the CEO of the restaurant group.
“The DCN kettle equipped with the Jet Cook System delivered the quality of food that’s home perfect, the texture and colour of food was so good with zero colour loss”
Sathish Nair – EssEmm FoodTech Innovations (P) Ltd
“The finished product curry was restaurant quality, but cooked at incredible speed”
CEO of large restaurant group – Singapore
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