Preparing sauces

摘要

A hot process for sauces has a first temperature level T1 of 48-58{C for addition of starch which has been homogenised with water. An anchor agitator, propeller agitator and diagonally opposite baffle provide effective mixing and even temperature and comminuted vegetable distribution in a cooking vessel having a steam jacket. Additional monitoring for temperature levels T2 and T3 is carried out for steam control where T2 is 75-88{C and T3 is a further 4-12{C higher than T2 and consistency tests provide an indication of when product may be pumped to a holding tank.