As its British Pie Week we thought we would remind everybody that pies aren’t just popular here in the UK and how to achieve the best Pie Fillings!
Consumers as far away as Africa & Australia are right now enjoying the highest quality savoury and sweet pie fillings around, all manufactured using BCH’s advanced pressure cooking and vacuum cooling systems.
Here are just a few of the benefits gained from our systems to produce those tender melt in the mouth pie fillings…
Pressure cooking is up to 70% faster than the other solutions on the market.
- As a result, this is the most cost-efficient production method.
- Cheaper cuts of meat can be used to gain the same quality end product.
- Likewise, for the vegetarian options ~ pulses, beans & chickpeas are amongst many other types of traditionally ‘long-cook’ vegetable processes benefitting from our technology.
- Sealed cooking retains moisture and locks in the flavour and nutrients lost using atmospheric and direct steam applications.
- Vacuum cooling is the fastest, safest and most energy-efficient cooling system on the market.