Mayonnaise

A system of continuous blending is put into motion to sustain the perfect balance for emulsifacation.

We blend together the correct liquid ingredients. By doing this we are able to cause one liquid to form small droplets, these droplets will then dispurse throughout the other liquid.

We then vent the liquids through a series of positive liquid pumps. These pumps create a cavity or a set of cavities which are equipped with rotary impellers.

This is maintained by a regular pumping action which proceeds to fill and empty the cavities. The impellers cause all the liquids to move from one cavity to the next.

Red & Brown Sauce

The Ketchup and Brown sauce making process is divided into 2 main steps: fermentation and dehydration. Fermentation is the first step of ketchup production. It involves the growth of bacteria on a sugar solution.

The sugar solution contains carbohydrates, proteins, amino acids, and vitamins from which the bacteria can grow. The mixture is then fermented for a certain period of time to create ketchup. This fermentation period depends on the type of potato used in ketchup production. During this process, enzymes are released that break down fats and carbohydrates into smaller molecules that can be used by the bacteria to grow more effectively.

Drying is the second step of ketchup making process. It is done after fermentation to get rid of excess water and make ketchup more solid. Dehydration occurs when water evaporates from ketchup through evaporation or condensation. Afterward, lactic acid is produced which acts as a preservative and prevents spoiling.

Making sure that these two steps are carried out correctly will result in a good quality ketchup that tastes great!