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How to Increase Profitability Manufacturing Maheu with

Steam Infusion

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From a product perspective Steam Infusion can:

Reduce fat in certain products by up to 20% with no flavour or texture change.

Prevent Maillard reactions occurring.

Cook brighter, cleaner products.

Lead to a creamier mouthfeel and more indulgent flavours.

From a cost and operational perspective Steam Infusion can:

Reduce ingredient costs.

Double cooking capacity.

Reduce downtime and improve consistency.

Reduce energy consumption by up to 15%.

Shorten cleaning times.

Customer Story

"Trade Kings a African beverage manufacturer based in Zambia is profiting from using OAL Steam Infusion to hydrate maize flour to manufacture Maheu."

“Their brand new installation in Zambia can hydrate maize flour up to concentrations of 12% at a rate of 15,000 Litres per hour using only one 5,000 litre vessel. The system only requires one operator and has improved the taste and consistency of the traditional Maheu drink."

Trade Kings, Zambia

About OAL

OAL work with food manufacturers to create competitive advantages by reducing the costs (Production, Quality, Environmental) of converting raw ingredients into finished products through the use of our disruptive technologies.

Designing, implementing and automating engineering solutions for over 20 years, we have built a unique team comprising of automation, design, mechanical and product development specialists to deliver state of the art turnkey solutions. We typically work with food manufacturers to eliminate waste, improve product quality, ensure food safety and offer flexibility.

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