Culinary innovation in the food industry

Organizations are increasingly horizontal, less rigid and dynamic in the creation processes, and this is also reaching gastronomy.

The value chain travels linearly through all the departments of a company and this makes the result a priori more participatory and surely more successful as well as economic.

This involution of industrial processes with great focus on tradition, but with XNUMXst century resources, is making the food industry also increasingly travel to the process of culinary production, to cut out intermediaries, and in turn, recover that field ordered in good times.

Globalization, imports and above all the need to get closer to the end customer have made their processes not only want to integrate the raw material, but also its dressing, its maceration or its almost plated finish.

Modern restoration requires product homogenization, but above all scandal and cost, in order to satisfy the growing demand for its products among the population.

The industrial process simmered

To carry out the preparation and preparation in an industrial kitchen environment, it is necessary that the machinery and the elements that carry out the work, are accrediting specific solutions for each type of product.

In this plane the industrial agitators are aligned that create that necessary movement between liquids and solids to mix and homogenize them, resulting in the first step in the elaboration.

The food industry is not left out of this need, even more so when we are facing high volume product processes that guarantee their low cost by developing them in one go and in the shortest possible time.

Pizza doughs that start from mixtures of 100 kilograms, meat marinades in 300-liter pots, How many assholes or cooks would it take to move and mix these ingredients? …

Surely some more than those who live in the kitchen of a modern restaurant, of those that are currently called thematic restoration, where the true value is in regeneration rather than in preparation, hence the importance of the processes at the origin of production and cooked with machinery, high quality.

This miracle of the kitchen, together with the dryers, large-volume ovens and freezing tunnels, have made the industrial processes in food production begin to be seen not as assembly plants or assembly lines, but as true kitchens of “giants ”Where the quantity does not detract from the Product quality.