One question we’re often asked is how can we calculate the amount of steam added into my product and whether adding in steam has any effect on the taste or texture. Read on to find out more!
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When cooking a tomato-based product, manufacturers have previously faced the challenge of the sauce losing its rich colour and turning orange. Not only this, but reconstituting products such as tomato paste in a steam-jacketed vessel has often resulted in burn-on. So how can manufacturers eliminate burn-on and maintain the rich colour?
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