In-between cupcake classes and specification auditing, I’ve been spending the winter in a soup factory as part of the new product development team at Greencore Soups and Sauces in Bristol.
We’re in the midst of production trials (500Kg a time) for a range of pasta sauces launching in the summer.
The Bostwick may be a step too far in gadgets for the home kitchen but it’s an essential piece of our kit to make sure every batch is just the right thickness. (Not a single soup or sauce leaves the factory without being checked with it at least twice, even after we’ve finished trials).
It’s simple but effective…you put the trap door down, fill the cavity at the end with soup or whatever, set your timer for 30 seconds as you let the trap door go and wait to see how far the soup gets along the cm calibrated channel before the stopwatch beeps. The chefs are very good at predicting the result, which makes it a bit of fun too. (At last check, the carbonara sauce was 10.5cm)!