Hood Projects

Our Food Scientists will work with you to identify the best processing method for your sauce. Food Safety and adherence to government regulations are our every day concerns.
 
 
Pasteurizing
We heat or cook in one of four ways:  steam-jacketed kettles, tube-in-tube heat exchangers, plate heat exchangers, or with steam injection.
 
Hot fill & Hold
Pouches are filled at temps up to 195 f, and held at that temp for the time specified by our scientists, usually 1 to 2 minutes. Then the pouches are rapidly cooled to target storage temperature before case packing and palletising.
 
Refrigeration
When necessary, we can chill your pouches to 34 f.
 
Frozen
For condiment products that need to arrive at your customer in a frozen state, we will chill and case pack your pouches at 34 f, and then send finished pallets to an outside cold storage company for full freezing.  We freeze Meat products in house immediately following packaging
 
Emulsions
Mayonnaise, salad dressings, and most oil-based sauces are not cooked, but must be properly emulsified. Our state of the art equipment mills or blends with the appropriate amount of shear for your formula, as well as at the precise temperature specified by our scientists.