Issue link: http://osercommunicationsgroup.uberflip.com/i/1003205
Food Magic Daily Tuesday, July 17, 2018 8 Outstanding Food Ingredients from Garon Foods It was the summer of 1978, in a place called Freedom, when Gary and Sharon Griesbach were united in holy matrimo- ny and founded the Freedom Farm. As the years passed, the Griesbachs had seven children and the Freedom Farm expanded from a small dairy to a large dairy producing its own butter and ice cream. Gary and Sharon expanded the Freedom Farm to included assorted fruits and vegetables along with many acres of organic products. Then a fiery dream ignited the vision for the future: to grow jalapeno peppers and process them in an innovative way called mechanical infusion™, which was pioneered by the Griesbachs. With the virtuous value and a commitment to ever- excel-to-excellence™, Gary and Sharon decided to sell the Freedom Farm, joined their two names together, and formed Garon ® Foods Incorporated on July 1, 1994. At Garon, the extraordinary group of individuals working together is known as the Garonteam™, which is thrusting Garon ever forward, evolving into the world's premier provider of Global Food Industry, Foods™. The Garonteam's integrity and ever-present-excel-to- excellence-modus-operandi™ is the pro- pelling force that motivates the Garonteam to supply the safest, superior quality food products, with customer service that surpasses the status quo of expected service Garonteed™. Garon concentrates on creating new flavor filled foods to incorporate into traditional foods. Garon special- izes in researching, developing and cre- ating exciting, innovative, flavor filled ready-to-add-foods to manufacturer's food products. Garon's customized cre- ations awaken the taste buds of food connoisseurs everywhere in a wide array of products, ranging from drinks, to cheese, to snack foods, breads, sauces, soups, etc. Garon supplies palate-pleasing combi- nations of herbaceous, hot, peppery, sour, sweet, tropical and many other delectable flavor-filled foods and food ingredients to industrial food compa- nies globally. Garon's concept creation consultations™ conceive and create food products the way you need and want them, by customizing recipes and blends, empowering you to pick your flavor-filled-passions™. The abbreviated product list includes: peppers, chipotle, fruits, veg- etables, spices, salsa, harissa, sriracha, seasonings, specialty blends, smoked foods and flavorings, custom mixing, unique flavorings, oils, natural foods, organic, clean label, non-GMO, cut, diced, ground, halved, pastes, powered, purées, sliced and whole. Remember: if you need, Garon sup- plies. Garon's preservation methods include: Garon's Fresh-like Preservation Methods™, Garon's Mechanically Infused Methods™, Garon's Non Alcoholic Liquor Suspension™, acidi- fied, aseptic, brined, canned, dehydrated, dehydrobrined, dehy- drofrozen, air dried, drum dried, sun dried, ETO, freeze-dried, frozen, irradiated, IQF, refrigerated and more. Garon's food and food ingredients appeal to niche and global markets with taste profiles ranging from the familiar to the unfamiliar, from the exotic and hard- to-find, to Garon's cutting edge cus- tomized creations that exquisitely awak- en the taste buds of food aficionados. Garon particularizes in finding the right real food particulate to use as an ingredient in your food, giving your food an astonishing appearance, and the taste tantalizing profile you want in your fin- ished food product. For more information, go to www.garon foods.com or stop by booth #S3204. Control °Freak Raises the Bar for Induction Cooking Temperature Control The Breville ® PolyScience ® Control °Freak™, is the world's first tempera- ture-controlled cooking system to accu- rately measure, set and hold every cook- ing temperature from 86-482 degrees Fahrenheit. In head-to-head tests conducted by Breville PolyScience, the Control °Freak consistently demonstrated that it is the most accurate cooktop utilizing induction technology, offering chefs, caterers and other foodservice industry professionals unprecedented temperature control. In addition to a through-the-glass pan temperature sensor, the Control °Freak features a temperature probe (with a pot clip) that communicates and controls the precise temperature of water and fat- based liquids, allowing for applications such as tempering chocolate or cheese- making, which require high accuracy. The Control °Freak, which can be used with any induction-compatible pot or pan (e.g. stainless steel, cast-iron) can also be controlled by "Intensity" to speed up or slow down how quickly a requested temperature is reached. The machine can record recipe temperature programs for future use with features such as: hold a temperature indefinitely (72 hours with a timer), automatically "Keep Warm" (140 degrees Fahrenheit), "Repeat Timer" and "Stop Cooking." These programs can be shared with other Control °Freaks thanks to a custom USB port and stick. PolyScience's Culinary division, which is renowned for its temperature control technology, including commer- cial sous vide immersion circulators revered by chefs, was acquired by Breville in 2014. PolyScience President Philip Preston notes, "We were thrilled to combine our expertise in temperature control with Breville's to create this revolutionary new product that will transform how profession- al chefs work. This machine's accuracy and features significantly raise the bar for induction cook- ing temperature control." The Control °Freak carries a two- year limited product warranty. The machine's features include the following: a spring-loaded pan temperature sensor button that resides above the machine's glass base, not below it (which can cause inaccuracy and delays in temperature reading) can hold a pan at 397 different degrees (from 86-482 degrees Fahrenheit), within plus or minus 1 degree Fahrenheit of stability; the sensor communicates when a pan has been lifted or put down and reactivates automatical- ly without needing to be reset; Revolutionary Probe Control™ (with pot clip) that communicates and controls the precise temperature of both water and fat-based liquids; "Intensity" function that allows the user to quickly and precisely speed up or slow down the heat-up speed; custom USB port and stick that allows for the sharing of recipe tem- perature programming instructions between Control °Freak machines; dual fan system that efficiently and effective- ly cools all the machine's internal com- ponents, extending the life of the Control °Freak and eliminating overheating (often a problem with competitor units); and a protective travel case for safe trans- port. Breville PolyScience for commercial kitchens brings innovation, great design and precision to the professional culinary world. It aims to build products that give chefs more control so they can focus on delivering their best creative work. Proluxe Takes Bigger Slice of the Pizza Industry Proluxe™, a leader in the pizza industry, recently introduced the DP2300 premium dual heated automatic press and the new Terraluxe™ PerVection™ series oven. As the demand decreased for leisurely hand- tossed pizza, the demand skyrocketed for the fast-paced pizza chain environment and this manufacturer took immediate action to do something about it. "We recognized that our customers simply must have a high quality consis- tently pressed product every time in an incredibly fast-paced environment," said Steve Raio, President and Chief Executive Officer of Proluxe. Proluxe recognized its standard press was not capable of handling these new demands. Therefore, the Proluxe engineer- ing team was challenged to design a dough press to help these clients succeed, and the DP2300 premium dual heated press was launched. The DP2300 was engineered to deliver a perfect press every time. The DP2300 premium dual heated press is available with a standard 12-inch mold, or clients can order a custom designed mold to fit their precise needs. Proluxe did not stop with the dough press; it also recognized these clients really needed a no-brainer convection pizza oven – an oven simple to operate that will cook a high volume of pizzas at once in an incredibly short amount of time. Proluxe is proud to introduce its PerVection Smart Oven Series. This strategically designed oven is for the cus- tomer who must deliver exceptional quality, taste and service. Most stone hearth ovens require experi- enced stone hearth operators to bake the pies. Normally, the pies must be rotated at least three to four times and lifted to create an even bake; this is very time consuming. You won't waste that valuable time with the PerVection oven. The oven is precisely designed with even heat on the entire deck, which allows it to cook in excess of a thousand pies per day. The PerVection ovens can be made in custom sizes. The engineering team designed the unique oven dome and deck in three pieces. It can be tilted on its side for easy installation. The oven can be brought through a standard doorway – no need to widen doors or knock out walls or windows to install it in your kitchen. It also comes with a limited five-year war- ranty on the deck and a five-year struc- tural warranty. This oven also includes a one-year warranty on parts and labor. T h e PerVection oven has two torch burn- ers, skillfully placed in opposite direc- tions and a display burner, which can be customized with a company logo placed in the back to create a forced convection. The PerVection oven also comes with in- floor heaters and a self-cleaning mode. The combination of the torches, display burner and the unique shape of the dome are all critical parts of the design that ensure an even temperature bake and energy efficiency. Proluxe has a website that features its product line (www.proluxe.com) and offers visitors a comprehensive overview of all of its products, along with 24-hour support and an overview of the company. For more information, visit www .proluxe.com.