Always on the cutting edge of innovation LAGARDE AUTOCLAVES® newly launched its Rocking System.
This exclusive Lagarde application permits to cancel the Maillard effect.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Seared steaks, pan-fried dumplings, biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 C (284 to 329 F).
This back and forth movement is settable.
This is an excellent opportunity for milk application at a very competitive price. It will also be optimum for high viscosity product like sauces, soups, creams, béchamel etc in any packaging.
The Lagarde Steam and Air process offers high efficiency, low energy consumption and this outstanding innovation is also available with the New control system SU.