Processing boost for soup and sauce firms
Hosokawa Micron says its new angle disintegrator with streamlined processing options is helping manufacturers of soups, purées, sauces and dressings meet the market demand for increasingly authentic and quality fruit, vegetable purées and often difficult to handle spices and fruits.
The manufacturer says the multi-tasking machine offers five different processing options in one: pulping or blending; coarse or fine purée; hot or cold ingredients; wet or dry ingredients and rejection of unwanted plant matter or injection of water, steam or inert gas.
“By eliminating peeling and chopping operations and by continuously removing unwanted fibres, skin particles and seeds to produce an homogenous, puréed product processing steps and product handling are reduced to deliver a higher quality, fine textured, end product,” says a spokesman for Hosokawa Micron. “Garlic, root ginger, tomatoes, onions, oranges and vanilla pods can all be pulped and puréed, with reject material ejected through a secondary outlet to leave a pristine, homogenous purée.”