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Steam Infusion Bechamel Sauce Cooking Class

  • National Centre for Food Manufacturing Holbeach, England, PE12 United Kingdom (map)

Learn watch and taste how you can cook a fresh bechamel sauce efficiently with no burn on in our Steam Infusion cooking class.

What: Steam Infusion Cooking Class - Fresh No Burn On Bechamel Sauce
Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach
When: 10:00 am, Wednesday 18th October 2017

Learn About the Science

Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln’s food scientists.

Cook with Steam Infusion

Join Chris Brooks, OAL’s Development Chef as we cook up a batch of fresh bechamel sauce and taste the Steam Infusion difference.

See the future

Discover how we're using robots to cook products more efficiently.

Sign up and find out why so many food manufacturers are switching to Steam Infusion

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Earlier Event: September 29
Expoquimia, Barcelona