Cooking viscous sauces with Steam Infusion

Viscous sauces can be a real winner. Whether it’s a creamy dessert or a thick savoury sauce, the right viscosity can attract consumers. But they can be tricky to cook, often suffering from burn-on with traditional technologies and subsequently proving difficult to clean. So how can food manufacturers overcome these challenges and still delight their customers?

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BlogLauren MoirComment