+44 (0)1767 677515
[email protected]
August 18, 2023
Author: Emma Hodgson, Marketing Executive
DC Norris had the opportunity to host customers from across Africa at the Product Development Kitchen at CPUT in Cape Town for condensed milk processing training and trials on our Jet Cook technology. The event attracted companies from South Africa, the Democratic Republic of Congo, Nigeria, and Sudan, all eager to explore the potential of in-house condensed milk production.
Many of these businesses currently rely on imports from countries such as Malaysia, Indonesia and Germany. However, the challenges associated with importing, including long lead times, fluctuating currency rates, rising transport costs, and product availability issues have prompted interest in local production. Additionally, the practice of repackaging imported condensed milk into smaller sachets for the local market often adds to the cost and raises the risk of food contamination.
DC Norris’ Jet Cook System presents a solution to these challenges. With significant energy savings, reduced water consumption and faster processing times, it offers a streamlined production process with a minimal footprint. The system’s ability to hot fill directly from the processing unit also ensures extended shelf life, product stability, and a safer final product. Furthermore, the flexibility of the system allows manufacturers to produce custom products, such as flavoured condensed milk or creamers, without the need to meet the large volume requirements often imposed by co-packers.
During the trials, the Jet Cook system produced 250 to 300 kg batches of condensed milk in just 18-20 minutes. The final product featured a creamy mouthfeel, rich dairy flavour, and high gloss with excellent viscosity.
In addition to the condensed milk processing trials, we also conducted advanced product and new product development (NPD) training with one of South Africa’s leading chilled ready-meal producers, a company that has been using Jet Cook technology for over a decade. The training covered the Jet Cook process, emulsions, braising and highlighted the benefits of our Vapour Reduction System.
We also developed an extended tomato paste product and two variations of vegan mayonnaise (60% and 52% oil) during the session, both of which met the customer’s satisfaction.
For more information on our products and processes, or to book a trial, please contact [email protected] or [email protected].
