A broad choice of special thermostable stuffings can turn any product into appealing goods. For example, an apple fillings, orange, apricot fillings, mixed fruit fillings, forest, cherry stuffings and other. 

Thermostable mixtures are exclusive, flexible stuffings for many kinds of pastry goods. The fillings are applied in or on top of pastry, maintaining its quality when baked. Stuffings can be used after baking as well.  

Thermostable fillings are frequently applied in HORECA firms, such as ice cream or waffle merchants. Fruit fillings are applied on the product to improve its flavor. Fillings may be applied for bakery food too with no or light baking. 

Thermostable mixtures are among other a supplementary way of enhancing the selection of culinary goods. Made on the basis of natural ingredients (pectin, succinic acid, and others), these mixtures enhance the quality of cooking, helping getting human body rid of toxins or radionuclides.

According to the food sector guidelines, thermostable mixtures are acknowledged as beneficial in food operations.

Thermostable stufiings are applied in the making of cookies, muffins, rolls, or another flour pastry.

Traditional fruit stuffings, such as preserves or jams boil if heated. They get absorbed in the pastry, the stuffings leak or burn. Heat resistant fillings dont posses these difficulties. Keeping their characteristics under common cooking settings.

Actually, thermostable stuffings are semi finished goods produced commercialy, commonly applied by the pastry firms. One may create a similar stuffing by mixing of regular fruit blend with a thermostabilizing added ingredients - pectin or a blend of a hydrocolloid.

How it is made 

The method for the manufacturing of thermostable stuffings for the pastry industry is fairly complicated. Designed for the preservation of the useful characteristics of pectins to enhance the quality. For example, apple sauce gets stirred with pectin plus especially made sugar syrup in a strong mixing equipment at a temperature between 60-70 C.

Different seasoning ingredients, natural dyes, citric acid, and others are added to the stuffing. Mainly, the manufacturing of thermostable stuffings is ardeous and experimental method. Subsequently, the final filling is achieved in the format of a jelly, characterized by long shelf life, applied for baking. Ready made apple flavored with different fruit aromas to increase the selection.

Vacuum cooker | Vacuum cooking kettle NORMIT was designed for low or high temperature cooking of different types of goods such as:

pastry paste, jam, caramel, sauces, along with high viscous or thick goods, plus for evaporation of different extracts or similar goods in the food, pharmaceutical, chemical, or another sectors.

CONSTRUCTION

The principle characteristic differentiating the vacuum cooking kettle NORMIT from similar vacuum cookers is its built in double mechanism of forced condensating of vapor plus an integrated condensing system. The mixer is a specially shaped strengthened stirring tool, constructed exactly for stirring highly viscous goods that are adhering to different areas. The mixer is fitted with Teflon scrapers plus it's doublesided: stirring the product while cooking or evaporation. If the rotating is switched to reverse, it is helping to discharge the final viscous material. An integrated screw extruding device is supplied to assist with unloading of the finished viscous produce. A vacuum generating mechanism is included. The vacuum cooking concentrating equipment may come with an integrated electrical or steam heating mechanism.

BENEFITS

Big evaporating effictiveness. Evaporating or cooking requires a short time. Each part required for cooking or evaporation are organized in a compact method. The machine doesnt require a lot of area. Different working temperatures. The cooking starts at 40 °С. It is achievable to perform evaporating at temperature 115 °С or higher, when the product must caramelize. Ability to work with viscous materials, guaranteeing uniform stirring, heating, plus simple unloading.

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