Sauces, Dressings and Vinegars
Sauces include table sauces, such as ketchup and brown sauce, pickle, chutney and relish; condiment sauces such as mint and apple sauce; and ingredient sauces such as Worcestershire and soy sauce.
Culinary sauces refer to numerous ready-made products which can simply be added to other main ingredients to minimize preparation time.
The market for sauces has been affected by a number of social trends, including changing eating habits. The trend towards convenience foods has also resulted in an increased demand for culinary sauces.
Changing consumer tastes are equally responsible for an increase in sales of spicy and exotic sauces. Food manufacturers have responded to this trend though the continuous introduction of new and exciting products.
Mayonnaise and salad dressings
Recent trends in eating habits have seen an increasing variety and sophistication of salad dressings on the shelves of supermarkets. Food manufacturers must be able to manufacture products of increasing complexity whilst meeting today’s challenging standards for quality and maintaining the flexibility to meet the latest “food fashions”.
ZHM GROUP FLOW has developed processes to meet these needs. Continuous controlled rapid heating allows production of a wide range of recipes with improved use of ingredients. This is particularly important for recipes which contain specialized stabilizers or thickeners such as low-calorie dressings.
The processes offered are suitable for the production of high-quality salad cream, prawn cocktail sauces, French dressings, tartar sauce, mayonnaise and many other garnished products.
The following are some of the main types of vinegar available commercially:
Malt vinegar, Brewed from a base of malted barley
Cider vinegar, Based upon apple cider and fermented and acetified in a similar way to the above
Wine vinegar, Produced directly by fermentation and certification of grape juice. However, more commonly low-quality wine is used as the base from acidification
Distilled vinegar, Distilled from malt or wine vinegar and although bright and colorless retains most of the flavor characteristics of the original vinegar
Spirit vinegar, Obtained by acidification of industrial ethanol
Edible acetic acid or non-brewed condiment
Industrial acetic acid, used as a synthetic substitute for vinegar
ZHM GROUP FLOW is not able to offer complete vinegar manufacturing plants, but we unit process equipment can be provided for the following important manufacturing operations:
Sterilization of molasses for spirit vinegar
Cooling of wort fed to the fermenter
Pre-heating the feed to the acetifier and attemperation during operation
Pasteurization of vinegar prior to bottling
Membrane filtration of spirit vinegar
Pumping systems and pipework
Supply of vessels