Tis’ the season for all things pumpkin but one item, in particular, is soon to grace plates in households across North America. The traditional pumpkin pie. Thanks to advances in cooking and mixing technology, DC Norris is ensuring that you don’t have to scratch bake the Thanksgiving centerpiece in order to ensure it’s the star of the table. With Jet Cook™, DC Norris is helping bakery chains and grocers make life endlessly convenient without sacrificing pie caliber. Let’s learn more about the power of Jet Cook™ for pie filling.
Whether canned or fresh, pumpkin is the star of the show. While some pies rely on the herbaceous nature of freshly roasted and pureed pumpkin, others achieve the perfect set with canned pumpkin puree. And let’s set the record straight – both choices are indeed pumpkin – but the canned pumpkin doesn’t come from a squash that looks like the bright orange, delectably round, pie pumpkin you typically envision. Canned pumpkin in the US is made from the Dickinson pumpkin (also known as the Dickinson squash). Unlike its field pumpkin cousin, the Dickinson pumpkin is much larger with a tan outer flesh rather than orange.
Responsible for the smooth custard-like set, eggs give pumpkin pie its rich, luxurious texture.
A combination of heavy cream and milk makes pumpkin pie exquisitely smooth and silky.
From secret ingredient additions like black pepper and cardamom to the classic blend of nutmeg, cinnamon, allspice, clove, and vanilla- every great pumpkin pie is abundantly spiced.
Most recipes call for a blend of white and brown sugars.
The traditional pumpkin pie crust is rich with butter and perfectly flaky.
While there are no-bake recipes and virtually endless twists on the classic Thanksgiving dessert, traditional pumpkin pies combine a quick-cooked filling with a blind-baked crust before going in an oven where they’ll bake together. Cooking the filling allows the sugar to fully dissolve into the puree, cooks off the raw pumpkin flavor, and warms the aromatic spices so that they evenly flavor the filling. The challenge when it comes to industrial pumpkin pie manufacturing? We’ve got to add eggs and dairy to the quick-cooked filling without scrambling or curdling.
Jet Cook™ gives producers the flexibility of multi-phase ingredient additions. This allows milk/cream and eggs to be mixed in at the end of the heating phase, as the filling cools down, and combined quickly before transferring. Other options are available depending on the desired recipe.
Whether sweet or savory, Jet Cook™ brings unparalleled flexibility and speed to pie producers.
See some of our more savory trials for yourself. Need help? Reach out and let us know how we can assist your pie manufacturing operations.
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