Hollandaise sauce has grown in popularity with the rise of brunch and is popular for food service. Using a traditional steam jacketed kettle, food manufacturers struggle with burn on, flavour contamination, fouling of the product and slow cooks that lack control.
Food manufacturers use Steam Infusion to cook hollandaise sauce because...
Creamier mouthfeel & fat reduction
Steam Infusion’ unique way of processing starches results in a creamier mouth-feel. This process can enable sauce manufacturers to reduce butter and dairy ingredients by up to 20% with no noticeable difference in quality or taste.
Faster cooking & cleaning
The patented Vaction™ technology used in Steam Infusion is a highly effective heating and mixing device. The technology can heat 500kg (1102 lb) of water from 25°C (77°F) to 85°C (185°F) in less than 7 minutes. The sauce ingredients have a lower specific heat capacity than water and accordingly will be heated faster dependent on thickness/viscosity.
Steam Infusion offers a more repeatable consistent cooking process with higher levels of control than traditional steam injectors and kettles. Cooking spices with Steam Infusion means flavour volatiles usually lost in conventional cooking are retained, thus spices and other aromatics can be reduced by upto 50% whilst giving a better flavour hit.
No burn-on contamination
Steam Infusion prevents burn-on contamination by introducing steam in a partial vacuum of -0.7barg (-10.1psig), cooking from the centre of the kettle out. Food manufacturers can preserve both the natural colour and taste of sauces.