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SMART PRODUCTION

sauce products. This places high demands on the desired product characteristics.
productions and product innovation. Optimal sauce
production and solution have been created to meet Batches This line handles the production
needs and enable manufacturers to serve demands of emulsified sauces, high viscous pastes
from retailers, food services, industrial customers and and particulate sauces (up to Ø9 mm). It allows
consumers. you to produce a greater variety of safe, high
In order to achieve those demands both in the US quality sauces – from cheese sauce to
and other emerging markets which probably have the mayonnaise – with fresh homemade taste
same tendency, manufacturers might need to and colour. The recipe specific shear rate
re-consider which kind of production technology will be in mixing and optimized heat treatment
the most suitable for them. Currently, there are roughly achieves desired product characteristics
4 to 5 types of lines that can be used for sauces and with high production efficiency.
condiments.
Dehydration Line This line allows
Continuous Line This line handles production of you to produce a greater variety of
smooth to small particulate sauces. It allows you to nutritious dehydrated sauces – with high
produce a broad range of sauces – natural products quality and more advanced recipes. It
without preservatives or additives, with minimized fat handles a versatile product portfolio with
content and maximized taste. The recipe-specific shear flexible production solutions that ensure
rate in mixing and optimized heat-treatment achieves uncompromising food safety and
the desired product characteristics with high production production safety. And it ensures accurate
efficiency. dosing, as well as fast and gentle dry mixing
of powders, to secure consistent high
Continuous with Particulate Line This of line quality.
regularly will be designed to better handle liquid with
small particles with excellent particle integrity. It will
allow manufacturers to produce a wider variety of
products – from smooth sauces to chunky meal เอกสารอ้างอิง / References
component sauces – that save time in from-scratch Seasoning, Sauce and Condiment Production in the US: US
cooking. Gentle processing prevents the breakdown of Industry Market Research Report. June 2018. www.ibisworld.
com/industry-trends/market-research-reports/manufacturing/
particle shape and maintains even distribution. The food/seasoning-sauce-condiment-production.html
recipe-specific shear rate in mixing, gentle blending of Sauces, Dip and Dressing. www.tetrapak.com/processing/
particles and optimized temperature program achieves prepared-food/sauces

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