Cook Porridge Oats & Hydrate Grains Fast with Steam Infusion скачать в хорошем качестве

Cook Porridge Oats & Hydrate Grains Fast with Steam Infusion

Cook porridge oats and hydrate grains fast with no burn on. Learn more about industrial food processing and Steam Infusion cooking at: https://steaminfusion.oalgroup.com/ma... Hi, I'm Chris Brooks, Development Chef at OAL and today I'm going to show you how we can quickly cook and hydrate oats with Steam Infusion. Cooking oats and other grains is of major interest to food and beverage manufacturers seeking to create healthy natural foods. Grains offer clean label nutrition, bang on-trend for 2018. In the UK, we're cooking the oats to make porridge, a popular breakfast meal similar to grits in the USA and in Zambia. we're hydrating maize to make nutritious drinks. Traditionally, hydrating grains is a long, slow process because you need to wait for the moisture to soak into the grains. But with Steam Infusion, we can hydrate grains fast because of the large amounts of steam energy we can put into the product without burn on so it's easy to clean and it's more energy efficient. The high-speed controllable mixing environment within the Vaction™ pump means that we can create a fat mimetic so that the product tastes creamier and indulgent without the increased costs or fats associated with adding extra dairy. With Steam Infusion, we're cooking from the centre of your vessel.The lance mounted Vaction™ pump rapidly heats, mixing and pumps at the same time. Just look at the turbulence in that vessel. Here's how we use the unique processing conditions to cook porridge and hydrate oats. First we're going to add the ingredients. The water, milk powder, jumbo oats and a small amount of sugar to taste. We're now going to turn the Steam Infusion lance on and start to heat and mix the product. Unlike a traditional steam jacketed vessel, we're heating from the centre and don't expose the ingredients to excess temperature. The partial vacuum generated in the Steam Infusion process prevents burn on inhibiting Maillard reactions. It's this high-speed partial vacuum that pumps the ingredients at a rate of 50,000 litres an hour and helps hydrate the grains quickly. It also has a homogenising effect which creates a creamy texture in the product. At 70 degrees, we then add a second addition of the oats for texture. So there you have it, 300kg of porridge, cooked in less than six minutes with a final Boswick of 10. So, if you've liked what you've seen, why don't you come down and trial your own products at our Steam Infusion test centre.