The Rocking System

FIRST STEAM & AIR ROCKING SYSTEM 

Always on the cutting edge of innovation Lagarde Autoclaves newly launched its Rocking System®.

This exclusive Lagarde application cancels the Maillard effect by agitating the product load during the treatment. The back and forth movement is configurable.

This is an excellent opportunity for milk application ; it works with every packaging, and is optimum for high viscosity products like sauces, soups, creams, béchamel, etc.

Our agitation system has been designed in a spirit of reliability and robustness to guarantee the longevity of the mechanical part and reduce the maintenance costs to the lowest minimum, for a quick return on investment.

The Lagarde’ Rocking System® with Steam & Air process offers high efficiency, low energy consumption and this outstanding innovation is also compatible with the new S.U.® Control System.

First steam & air rocking system - Lagarde

MORE ABOUT 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, cookies and other kinds of 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). At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment, as the amino groups (RNH3+) are deprotonated and, hence, have an increasednucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, a potential carcinogen called acrylamide can be formed.

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to make artificial flavors.

Source: Wikipédia