Maize flour hydration using OAL Steam Infusion to commercially batch produce the base for the African drink "Maheu" at a rate of 15,000ltrs per hour. For more information, please visit steaminfusion....
OAL Steam Infusion Hydration systems can hydrate maize flour at throughput rates from 2,000ltrs p/h to 30,000ltrs p/h with a final temperature of up to 85C and a maize % between 5 -12%.
The OAL Hydration System consists of a processing vessel, In-Line Vaction™ Units, powder incorporation system, CIP system and a steam conditioning system.
Steam Infusion is a revolutionary heating and mixing process recognised as the #1 Emerging Cleantech technology by the Guardian Newspaper. The technology is being researched under a £1million Innovate UK project to create more nutritional foods.
Consumers all over the world want new, indulgent, yet healthy food products at the best price but can existing food processing systems deliver?
Traditional steam jacketed vessels and steam injection systems haven't changed much over the last century but the demands of the forward-thinking food manufacturer have. New processing technologies can unlock new product development opportunities and achieve a step change in food processing efficiency.
Steam Infusion is a simple disruptive cooking process that helps food manufacturers overcome many of the challenges they face every day including burn on contamination, variable product consistency and slow cooking times.
Forward-thinking food manufacturers are using Steam Infusion to cook over 210,000 kilograms of high-quality soups, sauces and ready meals every day. With Steam Infusion they've unlocked profitable new product categories and highly efficient cooking while reducing energy consumption by up to 20%.
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