Preparation methods
In upscaling traditional recipes, a manufacturer will always face a number of challenges. The first challenge stems from the fact that traditional recipes do not translate well to large-scale production. A good example of this is smoked cheese. Traditionally, cheese is smoked in a smoker in which the cheeses are hung next to each other. However, industry-size cheeses are larger and have to be laid flat. How can you still get a good smoke distribution in this way? And how do you prevent the tar contained in the smoke from settling on the product? VSD has solved this problem by designing a smoker that uses a horizontal air flow. Special nozzles extract the tar from the air, preventing it from staining the product.
