Join us for the final Steam Infusion cooking class of the year! On November 29 2018 we’ll be demonstrating how you can create the perfect fruit preparation using frozen ingredients with Steam Infusion. Be quick as places are limited and fill up fast!
What: Steam Infusion cooking class: cooking the perfect fruit preparation from frozen ingredients
Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach.
When: 10:00am, Thursday 29th November 2018
Our experts will show you how Steam Infusion allows you to cook faster, reduce cleaning time and eliminate burn-on contamination when using frozen fruit to create your fruit prep. We’ll also feature a guest speaker from the the University of Lincoln!
What is a Steam Infusion Cooking Class?
Explore the science
Alongside the University of Lincoln’s food scientists, we’ll take you through the science behind the Steam Infusion cooking process and demonstrate how this unique cooking method transforms your products.
Cook with Steam Infusion
Join Chris Brooks, OAL’s Development Chef, as we put the science into practice in the Steam Infusion kitchen and see and taste the Steam Infusion effect on fruit prep for yourself.
Discover the future of food manufacturing
We’ll also give you a behind the scenes look at how we're using robots to cook products more efficiently, as well as our cryogenic cooling capabilities to quickly and efficiently cool your product to optimise quality and shelf-life.