A new family-owned business is bringing the authentic taste of Indian cuisine into the home with help from a new filling and capping system.
The Meah’s Flavours of India sauce business was formed after Moklish and Khaled Meah responded to requests for curry sauces from diners at their Luton, Bedfordshire, restaurant.
After two years of research, it has launched a specialist chilled sauce business. Meah’s chose Masterfil’s S1000-HS manual bench-top filler.
Fresh ingredients are chopped and cut in a separate preparation area before being put into large stock pots. The cooking process takes around two hours to reach a maximum temperature of around 100oC. The sauce is then taken to the filling area where the pots are hot filled at about 90oC to acquire the necessary shelf life. They are then fast chilled in blast chillers and stored.
Commenting on the choice of Masterfil, Khaled Meah said: `This machine is easy to clean with its flushing system, which has saved us valuable time as far as production is concerned.’
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