Thursday, September 17th | The secret is all in the mix!
How to overcome 5 main challenges in formed chicken production
The way in which the product mix of your formed chicken products is prepared is critical to the success of the forming process and therefore the end quality of your formed chicken products. Through many years of developing technology and automation, GEA has perfected this process and would like to give you insights on the 5 main challenges in formed chicken production.
Subscribe and discover the secret for formed chicken:
Thursday, October 1st | How to produce Asian style Karaage the industrial way
While retaining its authentic look and mouthfeel
Karaage is a traditional Asian cooking technique, dating back to the 17th Century, in which choice cuts of meat (usually chicken), fish or vegetables are fried in a light oil with a corn or potato starch coating. The coating can be seasoned flour (dry Karaage) or a light, crispy batter (wet Karaage). There are many variations of Karaage, but how to produce Karaage the industrial way, without losing its authentic look and mouthfeel?
Subscribe for this webinar and find out the key to produce perfect Karaage:
Thursday, September 3rd | Inject value into your brining process
How to master perfect brine distribution and retention with GEA 2mm injection
Marinated meat is probably the first ‘processed’ food ever. Salted beef and cured hams have been on the menu for centuries. Today’s industrial processes for marinating meat however, are anything but old fashioned. Injecting poultry, meat or fish offers more than just increased shelf life, it helps enhance flavor, color, juiciness and bite and moreover it is essential for keeping the food processor’s yield on par.