“Creating an even better product,
with a higher profit margin”
SteamFRY
SteamFry
A hybrid baking process that combines Steaming & Frying.
During this process the product is pre-cooked in a steam tunnel before it is flash-fried to obtain final color and flavor. This process reduces the oil absorption during frying.
Our solutions:
• Line capacity: 5.500 - 58.000 pcs/hr.
• Turn-key process
• Test equipment available for market testing
and product development
Process description:
(example Yeast Donuts)
1. Dough preparation
2. Sheeting
3. Cutting
4. Proofing
5. Steaming
6. Frying
7. Cooling
8. Decorating
9. Packing
Financial & efficiency
• Cost reduction on frying oil
• Less frying time
Product & consumer
• Up to 50% less fat
• Eliminate excess oil
• Authentic product taste
• Better texture
Reduce cost on
ingredients & energy
Stuffings possible
Health & planet
• Minimize use of palm-oil
• Reduced CO2 footprint
• Less calories
Applicable to:
• Yeast donuts
• Cake donuts
• Berliners
• Churros
• Fritters
• And other fried bakery products…
Up to 70%
less fat
