Mayonnaises and
emulsified sauces –
Production
Mayonnaises and emulsified sauces – Production
Mayonnaises, sauces and dressings – A vital ingredient of contemporary cuisine
Delicatessen products account for a sizeable chunk of the market – and their share is rising steadily. Contemporary cuisine and dishes would be unthinkable without modern dressings based on emulsified sauces and mayonnaises. As a result of this trend, high-quality processes for making the products are increasingly important.
Delicatessen products account for a sizeable chunk of the market – and their share is rising steadily. Contemporary cuisine and dishes would be unthinkable without modern dressings based on emulsified sauces and mayonnaises. As a result of this trend, high-quality processes for making the products are increasingly important.
Recipes and production processes
There is a basic difference between:
An extensive knowledge of recipes and manufacturing processes is essential for industrial production.
FrymaKoruma has developed a series of guidelines and regulations for batch processes. The achievable performance and quality standards vary according to the machine or plant used to manufacture the products. Click here for more information.
There is a basic difference between:
- Mayonnaises (containing up to 80% oil, depending on the country)
- Emulsified sauces and dressings (with a lower oil content)
An extensive knowledge of recipes and manufacturing processes is essential for industrial production.
FrymaKoruma has developed a series of guidelines and regulations for batch processes. The achievable performance and quality standards vary according to the machine or plant used to manufacture the products. Click here for more information.
