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What Worked / Gentle Cooking Process

Cream of Mushroom - Gentle Cooking Process

Bryn Craggs, food scientist, recommends the SilverLine cooking systems for soup production

"I think the most meaningful benefit of the SilverLine™ is the increase in productivity it provides. You can cook more food with less equipment, time, maintenance and floor space." -Bryn Craggs

Hydro-Thermal Corporation is proud to partner with Bryn Craggs, who recommends the SilverLine for continuous, in-line cooking of production soups. The SilverLine achieves an extremely consistent soup quality in every run, with low maintenance and a fraction of the footprint of equally-sized exchangers or kettles. This represents a complete change in the batch kettle cooking process of the past by applying Hydro-Thermal's 80 years of steam innovation to perfectly cook soups.

SilverLine processing system handles the gentle cooking process needed for cream of mushroom soup

Cream of mushroom is a high selling soup known for its deep, earthy flavors and creamy texture. This soup however presents many production challenges in commercial kitchens. First, the mushroom pieces have a tendency to float in the pre-cooked soup and must be constantly agitated when cooking in traditional kettles. Secondly, this soup contains starch to achieve the proper viscosity, and blooming starches can be undermined by vigorous agitation. Finally, the soup contains cream, which can burn if cooked too fast in a traditional kettle or heat exchanger using steam. These challenges have the net effect of slowing production, adding more starches or more expensive types of starches than are necessary to achieve proper viscosity, and damaging the mushroom pieces during the cooking process. The SilverLine is versatile enough to cook the soup gently to properly handle starch gelatinization and leave mushroom pieces intact, while achieving the exact cooking temperature needed all in a single pass. This enables SilverLine customers to increase production while maintaining high quality.

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